Salmon with caramel sauce and broccoli

Mix soy sauce, mirin, and water in a 1:1:1 ratio. This will be the marinade for salmon.

Immerse the salmon fillet in marinade for at least 30 minutes. The longer the fish marinates, the more saturated its flavor becomes and the brighter its color.

While the salmon is marinating, prepare the broccoli. If using frozen cabbage, thaw it naturally. Cook fresh broccoli longer than frozen.

Boil water in a pot and add salt. To preserve the bright green color of broccoli, add a pinch of sugar.

Dip the broccoli into boiling water and cook for 10 minutes for frozen cabbage or longer for fresh.

Pour dry white wine into a saucepan over low heat and reduce it by half.

Add room temperature cream to the wine so it doesn't curdle.

While stirring the sauce, add salt and ground black pepper to taste.

Bring the butter-wine sauce to a boil and simmer for 5–7 minutes over low heat.

When the broccoli is ready, drain the water completely so that when blending you get a puree and not a watery mush.

Transfer the cooked broccoli to a blender, add vegetable oil and a little cream for tenderness. Instead of cream, you can use butter or do without it.

Sprinkle with salt and pepper to taste, blend until smooth puree.

Remove the salmon from the marinade. Pour vegetable oil into a heated skillet and fry the fish on all sides for 5–7 minutes.

Add a piece of butter to the sauce to create foam, and whisk it.

Place the broccoli puree on a plate, top with the seared salmon fillet.

Pour the butter-wine sauce over the fish with garnish.

Garnish the dish with fresh herbs, a sprig of thyme, and lemon slices.