Special equipment: Blowtorch
On a large round platter, place a metal 1/2 cup measuring cup or small metal cup in the center of the platter. Make sure you have a large bowl, big enough to fit over the platter like a dome.
In a small bowl combine the rose petals, rosemary, thyme, cardamom, star anise, woodchips and cinnamon. Mix together so everything is evenly distributed. Transfer the spice mixture to the metal measuring cup on the platter.
In a medium high-side skillet add the mustard seeds, coriander seeds, coconut milk and some salt and pepper. Bring to a light simmer over low heat. Place the salmon fillets in the coconut milk, cover and poach for 3 to 4 minutes. Once done, turn off the heat.
While the salmon is cooking, heat the oil in a medium skillet over medium heat. Add the peas, season with salt and pepper, and saute for 2 minutes. Add about 1 cup of the coconut poaching liquid to the peas. Turn the heat to low and cook until thickened, 3 to 5 minutes.
Spoon the peas onto the platter around the metal measuring cup. Place the salmon fillets on top of the peas around the plate. Top each fillet with some toasted coconut flakes. Using a blowtorch, light the spices and wood chips in the cup. Once flaming, blow out flame and quickly cover the platter with the large bowl to capture the smoke. Let sit to allow the smoke to build up, 1 minute. Present the platter to your guests. Remove the bowl to allow the smoke to escape and then serve the peas and salmon.
Recipe courtesy of Bal Arneson