Cut the supreme of wild salmon into rectangles of 6 x 2 cm. (12)
Blend the marinade ingredients and then marinade the salmon for one hour.
Boil the basmati rice. Leave to cool.
In a saucepan, sauté the courgettes and shiitake mushrooms and season. Add the Belgian endive tips, allow to cook for a few minutes, then add the sweetcorn and lychees. Add the rice, sauté and season.
Reduce part of the marinade and add the rice (it should not be too liquid).
Drain the wild salmon. Sear on the griddle.
Form a bouquet of rice on the plate and arrange the wild salmon on top.