Salmon Fillets with Powdered Cèpes and Balsamic Vinegar

This elegant dish is made like sole meunière except that powdered cèpes (porcini) replace the flour coating and balsamic vinegar replaces the lemon. This dish is gorgeous with fresh wild mushrooms strewn over it just before serving. Thick slices of fresh cèpes would of course be ideal, but morels, chanterelles, hedgehogs, and other wild mushrooms will work, too. Don’t not make the dish if you can’t find wild mushrooms or don’t want to spring for them—they’re expensive. The balsamic vinegar