Ingredients

• 6 salmon steaks (1 inch thick)
• 1 pint raspberry vinegar
• 2 tablespoons olive oil
• 4 leeks, cut into ½" slices
• 2 garlic cloves, crushed
• 2 tablespoons minced fresh parsley
• 1 cup bottled clam juice
• 2 tablespoons fresh lemon juice
• 1 teaspoon sherry
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/3 cup chopped fresh dill
• Fresh raspberries, as garnish (SLT notation— if in season)

Procedure

1. Marinate salmon steaks in raspberry vinegar, cover them and refrigerate them for at least 2 hours.
2. Heat oil in pressure cooker. Add leeks, garlic and parsley and sauté for 2 minutes. Add clam juice, lemon juice, sherry, salt, pepper and dill; stir well. Remove salmon steaks from raspberry vinegar marinade and place in cooking liquid.
3. Close lid, bring to high pressure, then lower heat and cook for 3 minutes. Release pressure using automatic release method and remove lid. (SLT notation— Refer to your pan's instructions)
4. Transfer salmon steaks to serving platter. Arrange leeks (and sauce) around steaks and garnish with fresh raspberries.