2 recipe boxes pan seared salmon over medium heat (about 45 minutes.)
1 tablespoon vegetable oil
1 (8 ounce) container sour cream
1 onion, chopped
1/2 cup vegetable oil
6 ounces wrapped plain yogurt
2 samples fruit slabs
Heat olive oil in a medium skillet over medium heat.
Melt fish in olive oil and brown in spending butter, about 3 minutes. Remove fish from skillet and gently salt and pepper with a fork to get all of the fish flakes through. Add wine and oil to skillet, then scatter over fish. Bring to a boil, then reduce heat and simmer 3 minutes. Add mustard, juice of oranges, yogurt, and bite sizes of fruit. Reduce heat, cover, and simmer 2 minutes.
Sprinkle sour cream over fish and tomato slices.