| Salmon | 1 |
| Egg | 2 |
| Potato | 3 |
| Carrot | 1 |
| Broccoli | 1 |
| Blackpepper | Self estimate |
| Salt | Self estimate |
| Olive Oil | Self estimate |
| White Sauce: | |
| Onion | 1/2 only |
| Garlic | 1 |
| Mixed Herbs | 1/2 tea spoon |
| Butter | 1 spoon |
| Milk | 1 cup |
| Flour | 2 spoon |
| Salt And Sugar | Self estimate |
Season salmon with salt and blackpepper.
Fried eggs with small quantity of olive oil and fold it half. Then put on plate.
Warm a large nonstick pan with olive oil over medium-low heat. Raise the heat to medium-high. Place the salmon. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook about 4 minutes too.
Transfer to a plate and serve as desired.
Boil potato + steam carrot and broccoli.
In the same nonstick pan after grilled the salmon, Melt the butter in a medium size sauce pan. Put onion, garlic and mixed herbs. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season. Season with salt and sugar.