Sautéed salmon cream

Remove the skin and backbone from the raw salmon, season with salt and dust with plain flour

Heat olive oil in a frying pan, cook the raw salmon on both sides, add A and flambé (ignite to add flavor), then remove the salmon and set aside

Add B to a frying pan and heat to make the sauce

To make the side dish, cut the zucchini into 1cm pieces and boil them briefly together with the spinach. Heat a frying pan, add butter and fry each piece

Place spinach on a plate, top with salmon, garnish with zucchini, and pour the sauce over to finish