Homemade Sake No Shioyaki to Chatsune Zoe

I was in Tesco this June where I came across nice fresh rhubarb.

I asked Gemini:
"Do they use rhubarb in Japan?"
"Not really."
"Okay, let's conjure up something Japanese with rhubarb and white onion anyway.
"Okay, I suggest you make a chutney".

Few days after I bought salmon fillets with skin, and decided to make it the simplest Japanese way, shioyaki, just salt, knife and oven. To accompany it by week-matured chutney was an improvisation, surely not Japanese style. It's those brown little mounds….

I served it for close family. To give it a hint of Japanese feel, I arranged it as a sea landscape using white daikon with rice vinegar, salt and chicory syrup and red ginger.

Opinions are welcome. Thank you for them.