Salt - Pepper

1. 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.
2. 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.
3. Lay salmon fillets on steam basket, season with salt and pepper. Cover and lower the heat. Steam for 8-10 minutes.
4. Remove from the heat and place fillets on Scott towel.
5. 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.