Prepare all the food.
I have a trout and salmon steak, you can take other salmon fish.
In a small skillet, fry the onion feathers in 1 tablespoon of olive oil, a couple of minutes over medium heat. Lightly defrost the peas, put them in the onion and add half the butter, simmer over medium heat, stirring, for 3-5 minutes.
Clean the fish, wash it, and dry it on a paper towel. Preheat the grill pan. Lay out the baking paper and put the steaks on it.
Add the remaining butter to the peas, pour in the soy sauce, mix and remove from the heat.
Turn the fish over, fry on the second side, 1-2 minutes, the heat is above medium.
At this time, mix the sumac, lemon, soy sauce and olive oil.
Place the peas on a platter.
Put the trout steaks on it, grease the steaks with the oil-lemon mixture.
Serve with ground black pepper, creamy horseradish and green onions.