Heat Vanilla Olive oil in a nonstick skillet over
low heat. Sauté the onions for 5 minutes. Add Vanilla Balsamic
Vinegar, cook 3 minutes. Add water and chicken bouillon cube. Cover
for 5-8 minutes to reduce liquid.
Remove from the heat. Add Pure Ground Vanilla or
Vanilla Nectar and cold butter cubes to the mixture. Whip until creamy.
Adjust seasoning. Reserve over very low heat.
Lay salmon fillets on steam basket, season with salt
and pepper. Cover and lower the heat. Steam for 8-10 minutes.
Remove from the heat and place fillets on Scott towel.
Transfer salmon to serving plates. Pour sauce over
the fish and serve at once.
Red Snapper, sea-bass or trout may be substitute for
salmon.
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