Filet de saumon et vinaigrette aux poivrons

Salmon filets and pepper sauce
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4 persons.

Sauce:
2 soup spoons balsamic vinegar
3 soup spoons olive oil
1 challot finely monced
1 small red pepper cut in diced (small)
1 bunch basil, 1/2 of it finely chopped, the other 1/2  kept for decoration
salt, pepper

Fish:
600 g salmon filet with its skin
1 (good) pinch herb salt


Preparation:

Sauce:
mix the ingredients, season to taste.

Fish:
Cut the salmon in 4 portions, salt.
Put water in a pan, and place on top a steam basket.
Place the salmon in thr basket, skin under, cook at medium heat, with a lid
for  abt 7 mn.

Place the salmon on plates, sprinlke the sauce on top.

Ideal with lemon rice.