Top with a slice of salmon, skin side up, and spoon the warm sauce around the cabbage.

Drain it briefly on paper towels before serving with the warm sauce.

Spoon the warm sauce over each portion of the fish.

Spoon some of the warm sauce over each one.

Shake off excess oil and dip it in the warm sauce.

Serve the cold shrimp with the sauce, warm or cold.

When cakes are completely cool, slice, and serve with warm sauce.

Spoon the warm sauce onto the bottom of four plates.

Serve the cake at once, with the warm sauce on the side.

Spoon the warm sauce into the center of 4 plates.