Cut the salmon fillet into strips and cook for a couple of 6-7 minutes.
Wash the sorrel and dry it thoroughly with a paper towel.
Peel the pear, remove the core, cut into slices and fry in honey until softened for about 10-13 minutes, add black pepper.
For the sauce, mix the yogurt with 1 tsp of sugar and add salt.
Put on a flat dish in the center of the sorrel on top of the warm salmon, on the sides of the pear slices, pour the sauce.