Salmon in green scallion cream
Clean the fish from the skin and divide it into 4 chunks.
In the pan heat olive oil and butter and add crushed garlic
Fry the fish well until fried on each side.
Break the fish into pieces of uneven size.
Remove from the heat.
Cut the scallion into circles (only the green leaves)
In a small saucepan, cook the cream for whipping with the green onion circles.
Season with Himalayan salt and white pepper.
Transfer the salmon without the fat, to the saucepan with the sauce, stir slightly.
In the leftover oil from the fish, stir fresh or frozen green beans
Add lemon juice, season with salt and herbs
Serve in a deep dish, place the beans and toss the salmon in the sauce
600g of salmon without skin
4 cloves of garlic
1/4 cup olive oil
30 gr of butter
1/2 lemon juice
3 green onions
Fresh or thawed green beans