Cream soup of broccoli with salmon in sweet chili

Boil fresh broccoli florets (frozen can be used, thaw it first) until semi-cooked for 2-3 minutes. Then drain into ice or icy water to preserve color. Blend the cooled broccoli with vegetable broth or the water it was cooked in until smooth. Bring the resulting puree to a boil, adding salt and pepper to taste.

Meanwhile, fry the chilled salmon fillet on both sides with sweet chili sauce, using a drop of vegetable oil and a heated pan, for 5-8 minutes.

Pour the puree into a plate, place a slice of fish in the center. Drizzle with green oil or any other vegetable oil infused with spices to taste. Serve sour cream separately.