Directions

To Prep

1. Rub salmon with salt, 1 tbsp lemon juice, powdered turmeric and minced parsley. Place salmon in flour a few at a time to coat.

To Cook

1. Shallow-fry until half-done. Remove from pan. Drain.
2. Sauté onion, garlic and bay leaves with butter until fragrant. Add the champignon mushrooms, stir evenly.
3. Add chicken stock and cream. Bring to the boil, add the sweet soy sauce and cook until the sauce thickens.
4. Add remaining lemon juice and marjoram leaves. Lastly, add the salmon and cover the pan with the lid. Cook for 1 min and remove from heat. Cool for a few minutes before serving.