Salmon Steaks Moutarde

[Chef]

4 small salmon steaks, 1-inch thick (thawed) *
4 tablespoons Dijon mustard
3 sprigs fresh thyme (3 or 4 sprigs)
OR
1/2 teaspoon dry thyme
1 tablespoon olive oil or vegetable oil
1 onion, chopped
1 garlic clove, minced
1 cup dry white wine
OR
1 cup chicken broth
1 bay leaf
2 tablespoons Dijon mustard
1 tablespoon cornstarch
Servings: 4
Spread each steak with 1 tablespoon mustard. Press a sprig of thyme into the mustard on each steak or sprinkle with dry thyme; set aside. Heat 4- or 6-quart Presto pressure cooker, add oil and sauté onion and garlic. Stir 1 cup wine and bay leaf into onion mixture. Place cooking rack in cooker. Arrange salmon steaks on cooking rack. Close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Carefully remove salmon steaks and keep warm. Remove rack and discard bay leaf. Mix 2 tablespoons mustard with cornstarch; blend into hot liquid in cooker. Cook until thickened. Serve with salmon steaks.


Notes: * Other thick fish such as halibut may be used.