SERVINGS: 4

COOKING TIME: 6 mins

Ingredients:

• 2 salmon steaks (125 g each)

• 1 zucchini

• 2 carrots

• 2 slices of lemon

• 300 ml water

• 2 tbsp tarragon leaves

• Juice of half a lemon

• 1 tsp cornstarch

• 1 tbsp cream

• Salt and freshly ground pepper

• pepper

Preparation:

1. Pour 300 ml of water into the slowcooer insert.
2. Cut vegetables into strips and add.
3. Insert rack and cover with baking paper.
4. Salt and pepper the salmon steak, place it on the grill and top with a lemon wedge.
5. Put on the lid and close the valve.
6. Select STEAM setting, set 3 minutes. At the end of the cooking time, carefully release the pressure.
7. Arrange the salmon on a platter with the vegetable strips.
8. Mix cornstarch in 1 tablespoon of water.
9. Select the BROWN/SAUTÉ setting, add lemon juice and pepper to the cooking liquid.
10. Stir in the mixed cornstarch with a wooden spoon.
11. Bring the sauce to the boil and let it thicken. Stop cooking and stir in cream.
12. Stir the sauce thoroughly until smooth.