With a motor and pestal grind salt with dried lavendar until full combined. Can use a robocoux or grind with makesift tools.

Cover Salmon with Salt mixture, Wrap in Plastic, and Add a plate on top to press down and refridgerate 2 days flipping twice daily

Wash Salmon and Let sit in fridge uncovered for 12 hrs

Toast macadamia nuts till golden brown and pulse in a robocoux with lemon zest, onion, and garlic until homogenous

Dice Salmon and toss with Salt, Pepper, Olive Oil, Basil, Fennel, and Lemon Juice

Mold onto plate and refridgerate

Add Kombu to Cold Water and Gently bring to simmer

simmer 20 minutes.

Turn off heat and add kombu and hibiscus

Steep 30 minutes and then strain

Season with salt and Cool

Remove Molded salmon from fridge and top with macadamia nut streusel

Add lavendar blossoms and pour the hibiscus dashi on the side to fill up bowl

Enjoy