Salmon on Onion Sauce

Dry salmon with kitchen roll, sprinkle with juice of one lemon. Heat oil in a non-stick frying pan, fry salmon on both sides for about one and a half minutes, remove, season. Dab up remaining frying fat with kitchen roll.

Sauce: Heat oil in same frying pan, sauté onions until light brown. Add beer, let it boil, reduce liquid to half. Add soup, add sugar, boil, reduce temperature.

Shape the salmon in the sauce, cook for about five minutes with the lid closed, remove and keep warm.

Stir the cornflour into the sauce, add the dill, let it boil, cook for about one minute until the sauce is creamy, season.

Serve: Divide onion sauce evenly among plates, place salmon on top, garnish with lemon and dill. Goes well with: Long grain rice

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