Blend chives, leek tops, spring onion tops, and sunflower oil in a processor for five minutes.
Drain the mixture through a cheesecloth overnight and season with salt.
Boil vinegar, sugar, and salt, let cool, then pour over turnip slices to marinate for one hour.
Heat olive oil with thyme, juniper, coriander, and pine to 80°C then allow to cool.
Reheat the infused oil to 46°C, add salmon fillets, and leave off the heat for 30 minutes.
Blanch broccoli florets in salted water for 90 seconds, then blend until smooth with a little cooking water.
Season broccoli purée and pass through a sieve into a bowl over an ice bath.
Boil cabbage juice, soy, mirin, and agar agar for 10 seconds, then cool over an ice bath.
Blend the set cabbage mixture into a smooth purée and chill.
Plate by layering cabbage purée, cauliflower, salmon, broccoli spears, broccoli purée, and pickled turnip.
Whisk chicken stock into 45ml of onion oil, warm through, and drizzle over the plate.