Salmon belly 1 green and yellow zucchini 1 Italian spice, a little sea salt, a little olive oil.

method of work

1

Marinate the salmon belly with some Italian spices.

2

Cut the comb melon into 0.3cm discs, sprinkle with seaweed, Italian spices and olive trees for pickling.

three

Put a little olive oil in the pot, add two pieces of comb melon and fry until golden brown. Set aside for use.

four

Wash-free pan, put oil-free salmon belly with spices and fry until both sides are crisp and golden yellow.

five

On a white plate, arrange the comb melon into a round flower shape.

six

The fried salmon steaks are stacked on top of each other, and finally decorated with green fresh herbs.

seven

You can put some basamik in the pot where the fish has just been fried, roll it slightly, and pour the sauce on the plate as decoration.