Boil 30g salt in 2 litres of water.
Cool and chill the brine then stir in teriyaki sauce.
Submerge salmon in the brine and refrigerate for 24 hours.
Pat salmon dry and cut into four portions.
Boil sugar, vinegar, and chilli, then discard the chilli.
Infuse sliced peppers in the boiling liquid and let cool.
Melt butter and whisk with lime juice, egg, and yolks over a bain-marie.
Whisk until thick at 80°C, then add butter, cream, and wasabi.
Sieve the hollandaise through cheesecloth into a 500ml cream canister.
Charge the canister with two gas chargers and shake vigorously.
Mix teriyaki sauce, lime juice, and wasabi paste for the glaze.
Brush salmon with sesame oil and griddle for 3 minutes per side.
Brush salmon with glaze and wilt pak choi in a pan with sesame oil.
Plate peppers and pak choi, top with salmon, and garnish with seeds and cress.
Squirt three dollops of wasabi hollandaise on each plate and serve.