Cover your fresh salmon filets with a mix of salt and sugar, put in the fridge for 30 minutes. Heat up frozen peas in boiling water, then drain them and put them in a food processor with a spoon of butter and salt and pepper. Mix 100g of fresh cheese with 2 spoons of milk, salt and pepper. Cook some asparagus in boiling for 3 minutes, put in cold water. Marinate cipollinis oignon cut in petals, in very hot mix of white vinegar and water. Put in the fridge. Make the dressing: mix 2 spoons of olive oil, 1 spoon of tamari sauce and a few drops of sriracha sauce together. Rinse the salmon under cold water, dry it and put it in an oven pan. Cover the fish with olive oil and drizzle a bit of maple sirop. Put in the oven at 225 F for 20-25 minutes. Put the mushy peas in a plate, add the salmon cut in pieces, some asparagus, a bit of watercress, some marinated cipollinis, some slices of lemon confit, the cheese cream and then drizzle the dressing on top of everything!