Marination of Salmon: Clean the salmon and remove bones. Marinated with white pepper salt, rosemary, sage lemon juice, olive oil
Orange Sauce: Heat butter in a large saucepan. Add garlic, rosemary, and salt. Keep the sauce at 100 degrees for 10 minutes. Once the sauce has reduced, remove it and keep it for the service
Rice: Heat the butter in a large saucepan. Add the rosemary, sage, and basmati rice. Stir it for 3 minutes. Next, add the water to make the fresh asparagus crisp. Then, place the asparagus in cold water with ice cubes to retain its fresh green color. Wrap the asparagus with the chives, and store it in the refrigerator to chill until you are ready to garnish the plate.
Fresh baby spinach: Heat the butter in a large skillet. Add the chopped garlic, lemon juice salt, and white pepper. Stir for 4 minutes.
Salmon: first Heat olive oil in a large skillet. Once the oil has heated, fry the salmon in two batches ( each for 5 minutes )
. At medium heat presentation: Place the Salmons in the middle of a plate.