For the speedy pickles: Mix 100ml of lime juice and 200ml of white vinegar with 1tbsp. salt and 4 tbsp. sugar. Mix and let rest until sugar and salt have dissolved. Thinly slice your jalapeño, peperoncini and red onions. Divide the pickle juice into 3 separate containers and add to one the sliced red onions to the other your peperoncini slices and the last your jalapeño slices. Let them sit for at least 30 minutes until “pickled”.
Prepare the salmon: Cut your salmon fillet into thin slices and arrange on a big plate.
Make the Dressing: Mix 2 tbsp. Of olive oil with 1 tbsp of the pickle juice from the red onions
For the garnish: Pick apart some cilantro leafs and cress. Thinly slice some cucumbers. Pour your dressing over the salmon. Garnish your dressed salmon with cornflowers, cress, cilantro, cucumber, peperoncini and jalapeño. Sprinkle half a teaspoon Togarashi seasoning over your dish. Serve and enjoy!
