Quarter filleted salmon. Cut each fillet lengthwise about 2/3 of the way through, leaving meat in one piece; spread meat flat.

Salt and pepper the slices and fry in oil at both sides until done, sprinkle with lemon juice.

When serving, side with boiled rice seasoned with butter or mashed potato, put on top fish “butterflies”, decorate the wings with olive circles.

For garnishing use tomato, cucumber, lemon and greens.