Take out of the package, put in a saucepan with a little olive oil, and sauté slowly. The enclosed butter melts next to it. You can also season it to taste.

I turn the salmon in double-handle flour and fry it in olive oil, not too hot, until light golden brown. It is allowed to cook slowly, because it shouldn't be roasted dead, but rather stay juicy, so I lower the temperature and let it steep more. Then place it on a warm plate.

I squeeze half a lemon into the pan and add the cream, the sliced ​​garlic clove and the ginger, if you like small tomatoes (cut in half), add color Let it reduce a little, the smoked paprika (powder) sprinkle with salts, who would like to add good pepper from the mill.

Now I serve the vegetables first, then the salmon pieces around the outside with the reduced sauce. So that's it, it tasted great again