Make a marinade with 40 g of sweet chili sauce, 12 g of rice sauce, 8 g of Teriyaki sauce. Mix all the ingredients well and pour them over the salmon so that the entire slice is covered with the marinade. Stand for 5-10 minutes.

Put a mix of fresh leaves in a bowl. Wash the asparagus and break off the ends about 5 cm. Preheat the frying pan and add the oil, put the asparagus on it and the cherry tomatoes cut in half, add salt and pepper to taste. Fry the vegetables for 1 minute on each side. Remove the asparagus and tomatoes and place them on a chopping board. Put the salmon in the same pan. If the fish is skinned, put the skin on the hot pan and press it lightly.

Fry the fish for about 4 minutes on one side and only a minute on the other side, put the fish on a plate with a paper towel. Cut the asparagus into 3 parts each and place them on the prepared leaves, add the halves of the tomatoes and the salmon, and gently divide them into pieces. Don’t cut the fish, break it with your hand.

Pour all the salad dressing over it.

Sauce: 30 g of sweet chili sauce, 20 g of rice sauce, 15 g of Teriyaki sauce. Mix all ingredients well.

The salad can be eaten hot or cold.