Sauce: Mince half of the white onion, minced garlic clove. Heat 2 Tbsp of butter in the pan, add minced onion and garlic to the pan, stir fry until translucent.
Pour white wine into the pan, bring to boil, then flambe, add heavy cream to the pan, simmer on low heat for 10 minutes. (You can go ahead to cook the salmon while the sauce is been cooking.)
Filter out the sauce to another pan and continue to cook, add 1 Tbsp of butter to the pan, whisk to melt the butter then add salt and black pepper, mix well and set aside.
Salmon: Remove the excess skin on the salmon, then cut the salmon into 2 pieces. Prepare the yellow mustard and mixed white and black sesame.
Sprinkle sea salt and black pepper on the cutting board, then roll around the salt and pepper on both sides on the cutting board. On the removed skin side, brush on the yellow mustard, then sprinkle the mixed black and white sesame seeds.
Bring a skillet on medium-high heat, add vegetable oil, sear the salmon sesame side down, until the sesame becomes golden brown, flip the salmon keep searing until the salmon is cooked.
Asparagus: Heat a cast-iron pan on high heat. Trim off the hard end part then skewer the asparagus, it will be easy to flip and save more time on the grill. Tips: Because this pan has When grilling, do not need to add extra oil in the pan.
Add asparagus to a plate, then add oil, sea salt, and black pepper on both sides.
Add the asparagus to the pan and grill, cook 2-3 minutes for each side.
On the serving plate, add asparagus and salmon, then add sauce beside the salmon, garnish with pea shoots, red sorrel, and cherry belle radish, enjoy!