The fruity Pinot Noir braises the salmon to a deep red, giving it a sweet flavor and making a delicious pan sauce. Serve the fish with risotto or rice pilaf to soak up the savory juices.

SERVES 6

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 leeks (white and tender green parts), cleaned and finely chopped
• 1 1/2 cups Pinot Noir
• 3 black peppercorns
• 2 pounds salmon fillets
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• 1/4 cup finely chopped fresh chives

INSTRUCTIONS

1. Heat the olive oil in the pressure cooker over medium-high heat.
2. Add the finely chopped leeks and sauté for 2 minutes, or until softened.
3. Stir in the Pinot Noir and black peppercorns, blending well.
4. Add the salmon fillets to the cooker and spoon some of the sauce over them.
5. Lock the lid in place and cook at high pressure for 6 minutes.
6. Quick release the pressure and carefully remove the lid, tilting the pot away from you to avoid steam.
7. Transfer the salmon fillets to a serving platter and cover with aluminum foil to keep them warm.
8. Remove the black peppercorns from the sauce and bring the sauce to a boil.
9. In a small dish, stir together the softened butter and flour, then whisk it into the sauce.
10. Return the sauce to a boil, reduce the heat, and simmer while whisking constantly until the sauce thickens.
11. Spoon a bit of the sauce over the salmon on the platter and sprinkle with the finely chopped chives.
12. Serve the salmon with the remaining sauce on the side.