Instructions: 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 1/2 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.

NOTES : A lovely rich red pepper sauce ideal served with salmon on a salad base.

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