Season salmon with salt, pepper, and olive oil, pan-sear & bake in the oven at 180° C for 6 minutes.
Sauté asparagus, sundried tomato, Kalamata olive, and caper berry. Pan-sear the orange wedge.
Cut the potato very thinly (without cutting all the way to the base). Parboil the potato, drizzle with salt & pepper and bake in the oven at 180° C, along with the fish. Once cooked, take it out and top with a quenelle of hollandaise sauce.
Garnish the salmon with a sprig of fennel.
In a heat proof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously until the mixture thickens. Remove from heat.
Stir in lemon juice. Slowly whisk in melted butter, olive oil until thickened.
Season with salt, pepper, Tabasco, Worcestershire sauce and crushed coriander seeds. Serve sauce along with the fish.