3 2/3 pound salmon filet
Salt and pepper as needed
Vegetable oil as needed
8 fluid ounces balsamic vinegar
8 fluid ounces fish stock
2 ounces chopped tomatoes
1 ounce chopped herbs such as thyme or tarragon
1 tablespoon arrowroot mixed with a small amount of water
2 ounces mushrooms
3 ounces roasted green pepper julienne
3 ounces roasted red pepper julienne
3 ounces roasted yellow pepper julienne
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