A delicious recipe for the asparagus season:
Cut corn on the cob in half lengthwise and blanch in boiling salted water with the asparagus for just under a minute.
Chop peperoncino (seeded) and slices of lemon zest into tiny cubes. Quarter cherry tomatoes. Finely grate fennel.
For the sauce, mix olive oil with fish sauce and juice of one lemon. Season with a little salt if necessary.
Mix the sauce and vegetables well, set aside to steep.
For the fish stock, bring the fish seasoning mix to a boil in white wine and water. Rub colander with olive oil and place salmon strands on top, skin side up. Drizzle with a few drops of olive oil and steam gently for ten to fifteen minutes (in the steamer: set to a maximum of 60 °C). The salmon must not be cooked through, but must remain glazed. Before serving, carefully peel off the skin with a fish knife or possibly a spoon.
Pluck a few leaves of cilantro from the stems and mix into the leaf salad. Make a circular bed on the plate with the leaf lettuce. Place the salmon on the bed of lettuce. Sprinkle a little salt on top and decorate with pickled ginger. spread a few nuts evenly all around.
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