Salmon with Vegetables and Ginger

Sauté vegetables in 2 tablespoons butter, pour in broth and simmer covered for about 5 minutes. Meanwhile cook salmon in the remaining butter over medium heat on both sides. Cut lemon in half. Cut 1 half into wedges (for garnish) and squeeze the other half. Add juice to vegetables, cook 2-3 minutes more and season the vegetables with salt, pepper and fish sauce. Place the fish on warmed plates, add the vegetables and serve immediately with lemon wedges.