Pre-heat the oven at 140°C. Slice the skin from 200g salmon, halve, brush with arachide oil and season with pepper and salt.
Put on greaseproof paper on a baking tray, cover with an other sheet of paper and press down with a second tray.
Bake for 15-20 mins, cut the crispy skin into strips, to be used as decoration on the dish.
Then set the oven on 150°C.
Slice a green asparagus very thinly with the mandoline.
Soak a tbsp seaweed in cold water for 20 mins, drain and season with pepper.
Mix 1/3 tbsp white miso with 2/3 tbsp water, then mix with 2 tbsp mayo, season with lime juice and -zest.
Brush the salmon with arachide oil, season with salt and pepper and briefly grill in a hot griddle pan
Cover the salmon with teriyaki sauce (from a jar) and transfer to the oven for 2 mins.
In the meantime spoon the miso mayo on 2 plates, then the warm salmon.
Put a tbsp salmon eggs on the salmon, followed by the sliced asparagus
Finish with the sea weed, the salmon skin and some wasabi furikake
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