Finely chop the onion and fry it in olive oil over low heat. Crumble garlic and chop chili rings, throw them in the pan, and wait for the divine aroma. As soon as you feel it, throw in the ginger.
Cut the salmon into fairly large cubes and throw them in the pan. Carefully turn it so that the fish turns white on all sides. Then pour the cream. The heat should be minimal, so they do not boil.
In a slightly bubbling mass throw cherry tomatoes cut into halves. Salt and pepper it, you can add herbs, for example, basil. Let simmer for 5–7 minutes, turn off the heat, and let the sauce thicken under the lid, but not cool.
The dish is fine on its own, but those bored with pasta can lay out a romantic salmon in cream on grated fresh zucchini.