Prepare the cheese cream by heating the cream and melting in the parmesan. Let it cool slightly, then stir in the cream cheese until smooth and well combined.

In a pan with a little olive oil, sauté the sliced garlic until golden. Add the beaten eggs with a pinch of salt. Quickly place the tortilla on top, pressing it down gently with your fingers so it sticks and shapes to the egg.

Flip carefully, add the Wild Alaska sockeye salmon cut into cubes, sprinkle with salt and oregano, cover, and cook over low heat for 5 minutes (no more — this salmon requires minimal cooking).

Garnish with pickled onion, arugula, and a generous spoonful of the parmesan cream.