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Salmon Steaks Moutarde

• 4 small salmon steaks, 1-inch thick (thawed) *
• 4 tablespoons Dijon mustard
• 3 or 4 sprigs fresh thyme OR 1/2 teaspoon dry thyme
• 1 tablespoon olive or vegetable oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 cup dry white wine OR 1 cup chicken broth
• 1 bay leaf
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• 2 tablespoons Dijon mustard
• 1 tablespoon cornstarch

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 saute onion and garlic. Stir 1 cup wine and bay leaf into onion mixture. Place cooking rack or steamer basket in cooker. Arrange salmon steaks on cooking rack or in steamer basket. 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.
Makes 4 servings

* Other thick fish such as halibut may be used.