salmon filets, skin removed
lemon-pepper (not really necessary)
Heat a little oil in frying pan. Saute salmon turn and sprinkle with lemon-pepper (if you have it).
Cook salmon until almost done.
Mix vinegar and cornstarch. Pour in the chicken broth and finish cooking salmon. Remove salmon to hot platter.
Add vinegar mixture and stir until sauce is thickened.
Return salmon to pan and coat salmon with sauce.
While salmon is cooking, cook rice.
NOTE: To remove skin from salmon, heat a little water in frying pan, bring to a boil. Place salmon, skin side down, for about 20-30 seconds. Remove salmon and peel skin off. Amazing!