Salmon Provencal

Use a pressure cooker to make a quick pepper stew, then poach the fish gently in the stew so it doesn’t overcook

Takes 35 minutes and serves 4

  • 1 tbsp olive oil
  • 3 mixed peppers, deseeded and sliced
  • 1 large onion, thinly sliced
  • 400g/14 oz baby potatoes, unpeeled and halved
  • 2 tsp smoked paprika
  • 2 garlic cloves, sliced
  • 2 tsp dried thyme
  • 400g can chopped tomatoes
  • 4 salmon fillets
  • 1 tbsp chopped parsely, to garnish

Heat the oil in the pressure cooker and add the peppers, onion and potatoes.  Cook, stirring regularly, for 5 – 8 minutes until golden.  Then add the paprika, garlic, thyme and tomatoes.  Close the lid bring up a high pressure and cooked for 5 minutes then fast-release the pressure.

Season the stew and lay the salmon on top, skin-side down.  Put the lid back on, to cover but not for pressure, and simmer gently for another 8 minutes until the salmon is cooked through.  Scatter with parsley, if you like and serve.