Carefully wash the fresh salmon fillets (with skin), dry with kitchen paper and sprinkle with a little lemon juice. With the skin side you can sear the fillet better, it does not fall apart so easily. Then season with a little salt and dust with double-handled flour. Peel the potatoes and put them in a pot with a steam strainer and bring to a boil, salt and strain after 20 minutes.
Then add 1 tablespoon of butter to the pot and saute 1/2 onion until translucent, add the dill cut into small pieces. Season the potatoes with a little organic browning powder and let them brown briefly. Now remove the pot from the plate. Keep the potatoes warm. Put some sunflower oil in a pan.
Sear the salmon fillets first on the skin side, turn over and sear on all sides, pepper the fish fillets, add some butter (for taste) add finely chopped tomato cubes and 1/2 onion, also finely chopped, refine with some mustard and liquid cream.
Put the lid on and let the fish simmer for about 5 minutes. You can also add some white wine, just as you like. The dish is uncomplicated and quick to prepare.
It tastes delicious.
Serve with a colorful salt plate
