Instructions: Combine the vinegar and chicken broth in a non-reactive pan. Bring to a simmer and reduce gently over low heat until reduced by half, 20 to 25 minutes.

Set aside.

While the vinegar is reducing, combine the thyme, salt and pepper; rub the mixture evenly over the top of the salmon pieces. Heat the oil in a skillet over medium-high heat; when it is hot, add half of the salmon flesh-side down. Saute for 6 minutes. Turn the fillets over and cook for another 5 to 6 minutes, until flaky but still slightly pink in the middle.

Repeat with the remaining salmon.

Drizzle the salmon with some of the reduction. You may not need all of the sauce.

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