Remove the skin from the salmon steaks and season the flesh with salt.
Peel and dice the garlic. Dice the green chilli.
Wash the spinach leaves.
Bring a saucepan of water to the boil.
Sprinkle the garlic and the chilli on to the fish and then wrap each one with spinach leaves. Place the fish in a steamer, place on top of the boiling water and cook for 5-7 minutes.
Peel and dice the onion and garlic. Slice the shitake mushrooms. Peel the carrot and slice on the angle. Slice the celery stick. Cut the fennel in half, remove the core and cut each half into three wedges. Pick the parsley and chop. Wash the clams under cold running water.
Heat a saucepan and add the olive oil. Sweat the onions until soft and then add the garlic. Once translucent, add the mushrooms, fennel, carrots and celery. Cook for 3 minutes and then add the fish stock and the black pepper. Simmer until the vegetables are soft, then add the clams and cook for 2 minutes until they are all open.
Check the seasoning and add salt if necessary. Finish with the chopped parsley and a squeeze of lemon.
Spoon the broth into a bowl and place the steamed salmon on top of the broth.
«Do not overcook the salmon: the centre should be pink when served.»