Preheat the oven
to 190 C, 375 F, Gas Mark 5.
Place the peppers on a
tray and roast for 20-25 minutes or until the peppers start to
blacken. Remove, allow to cool slightly then place in a plastic
bag and allow to sweat.
Peel off the outer skin, deseed
and finely chop the flesh.
Put the stock, vermouth and
saffron strands in a pan and over a moderate heat reduce to ½ in
volume.
Cook the salmon as per pack cooking
instructions.
Return the stock mixture to the heat, add
the chopped pepper, olive oil and balsamic vinegar, bring to a brisk
boil over a high heat. Check the flavour to ensure the sauce is
not too salty nor too tart.
Then whisk in the butter to
give the sauce a light amalgamation. Remove from the
heat.
Place the salad on serving plates, top with the
salmon steak then drizzle over the sauce and serve
immediately.
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