1/4 cup olive oil
1 pound salmon
1 cucumber, sliced
1 carrot, sliced
1 cup chopped celery
1 onion, thinly sliced
1 strain vegetable bouillon
ground black pepper to taste
Lightly oil a medium skillet.
Sprinkle olive oil and cucumber on the side of the fish. Add carrot and celery. Add onion to the pan, then add celery. Add marinated garlic. Add salt and pepper to taste.
Place the salmon in the pan. Slice into four pieces and cover in oil and pepper. Heat heated oil in skillet over medium heat. Cook until fish is lightly browned, 3 to 5 minutes. Remove the fish from the pan.
Sprinkle marinated croutons over the salmon, then garnish with chopped celery and chopped onion.