Step by step recipe:

1. 20 min.
   Trim 100 g corn salad, keeping only good green leaves, wash carefully (preferably twice), drain and dry.
2. 5 min.
   Peel, wash and chop 1 shallot finely .
3. 1 min.
   In a pan, melt 20 g butter, add shallot, salt and pepper.
   
   Cook one minute, while stirring.
4. 2 min.
   Add corn salad.
5. 3 min.
   Continue stirring over medium heat for 2 or 3 minutes, until leaves wilt but are still nice and green.
6. 3 min.
   Add 100 ml cream, mix well and allow to thicken a little for about 3 minutes.
7. 3 min.
   Pour the contents of the pan into a blender, and mix to obtain a smooth cream with a pretty green colour.
   
   The corn salad cream is ready, check seasoning and set aside.
8. 5 min.
   Prepare sesame rice: heat a pan on medium heat and add 3 tablespoons sesame seeds. Cook, shaking or stirring the pan from time to time, until the first sesame seeds crack like popcorn.
9. 3 min.
   Remove pan from heat, add 200 g cooked rice and 2 tablespoons sesame oil.
10. 2 min.
    Put pan back over low heat and mix well.
    
    The sesame rice is ready. Check seasoning and set aside.
11. 22 min.
    Heat serving plates.
    
    Prepare and grill 2 salmons fillet.
12. 5 min.
    If necessary, reheat rice and cream.
    
    In each plate put 1 salmon fillet, some sesame rice (this can, for aesthetic reasons, be shaped with a small mould or bowl) and surround with corn salad cream.
    
    Enjoy it and bon appétit!