For this recipe, the ingredients are:
2 salmon steaks (120g each)
1 teaspoon of oil
half a teaspoon of salt
4 units of shredded palm cabbage
3 tablespoons of chopped onion

For the sauce:
10 pieces of passion fruit
juice of 1 lemon
2 tablespoons of sweetener powder
3 cups of water
1 cup of chicken broth
1 teaspoon of butter
1 tablespoon of cornstarch

Grease a frying pan with oil, heat it up and grill the salmon seasoned with salt and pepper. Reserve it. Separately, put some more oil and let it warm. Brown the onions. Stir in the remaining ingredients. Reserve it. Prepare the sauce: put the passion fruit in the blender and pass through a sieve. Reserve it. Put the lemon juice into the pan. Once it begins to boil, add the passion fruit, sweetener, water and broth. Boil it for about 30 minutes. Add the butter. If necessary, dilute the cornstarch in a little water and mix slowly, observing the consistency. Let it cool down and freeze in ice. When preparing the dish, remove 2-3 cubes, thaw and finish the sauce with flavor to taste. Distribute the palm cabbage in the center of the dish and place the salmon on palm cabbage and drizzle with the sauce.

The yield is two portions, each with 320 calories.