Fry the salmon skin and the garlic in vegetable oil for 2 minutes

Fry the salmon skin and the garlic in vegetable oil for 2 minutes Fry over medium fire 2 min Chop the crispy skin Salmon 2.5 kg (6 lb) Make diagonal cuts on the salmon Butter 200 g (7.1 oz) Cut the butter into cubes In the microwave oven 20 sec Soften in the microwave Brush the salmon with butter Black pepper 2 g (0.1 oz) Granulated garlic 2 g (0.1 oz) Salt 2 g (0.1 oz) Season to taste Cut the salmon into pieces Over medium fire 4 min Fry for 4 minutes on both sides until lightly browned Remove the salmon from the pan Onion 2 pc Peel two onions Slice the onion thinly and sauté in the pan Garlic 15 g (0.5 oz) Crush the garlic until it peels Add the finely chopped garlic to the pan Mushrooms 250 g (8.8 oz) A few mushrooms sliced into thin slices Add the sliced mushrooms into the pan Red bell pepper 1 pc Remove the seeds from the red bell pepper Put the pepper cut in strips into the pan Cherry tomatoes 200 g (7.1 oz) Wash the cherry tomatoes in a bowl of water Halve the cherry tomatoes and add to the pan Spinach 70 g (2.5 oz) Add spinach and stir Cooking cream 300 g (11 oz) Pour in cream Black pepper 2 g (0.1 oz) Salt 2 g (0.1 oz) Season with black pepper and salt Parmesan 100 g (3.5 oz) Pour the sauce with grated parmesan Put the salmon in the pan Lemon 1 pc Add a few lemon slices Cook with the lid 10 min Simmer covered for 10 minutes Potatoes 500 g (18 oz) Peel a few potatoes Cut the potatoes into pieces Put into the pot with water Water 800 ml (27 fl oz) Salt 2 g (0.1 oz) Season with salt To boil 15 min Boil for 15 minutes Garlic 10 g (0.4 oz) In the pot with butter, grate garlic Add the boiled potatoes and mash into a puree Milk 150 ml (5.1 fl oz) Pour in milk and stir Every time I crave something delicious, I make salmon in white sauce