Instructions: Chop the onion finely and sweat with the crushed garlic in the butter, then add the bay leaf. Add the chopped tomatoes and cook to a puree. Pass through a food processor and then a sieve, taking the bay leaf out first.

Mix the whipped cream with the mustard and spread over the salmon. Bake in a hot oven at 190C with a knob of butter for 5 minutes.

Season the sauce, add a knob of butter and pour onto a plate. Lay the salmon on top and serve.

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