Cut the Salmon in 3/3, 2/3 and keep raw.

1. 1/3 for Marinate Salmon Tartar:

Mix the granulated sugar, salt and the chopped lemongrass, the fennel, coriander seeds, star anise, cinnamon stick and shredded dehydrated coconut. Sprinkle a little salt on bottom, place salmon with skin down, cover upper part with rest of marinate mix, add Vodka and Malibu. Cover and keep refrigerated for 6 hrs.

After, when ready. Wash salt away under clear running water and dry for other 12 hrs.

2. 2/3 for Salmon Carpaccio: with instead marinade

Mix lemon and lime juice, add chopped ginger, shallots, garlic, salt and pepper, finish with extra virgin olive oil. Peel Tomatoes and cut into a small dice; blanch the asparagus and cut in slices.

3. 3/3 for Poached Salmon:

Poaching Bouillon: mix flavorful fish stock, with white wine, add half cut lemongrass, few slices of ginger, shallots, spring onion;

Poach slowly until the Salmon reaches 68 C° (or 154 F°)