Personally I like to grill crayfish <lobster> or make a mornay sauce and bake it. Salads are whatever is fresh and in season.
Tetsuya is an amazing chef but I have not eaten in his restaurant sadly. Special occasion type. That cookbook is a perfect example of what is available in the oceans around us and the lakes inland. Also farm grown salmon is a major export but recently has had some bad press due to the damage to environment as pens are licensed to be in some of the pristine bays and inlets. Not too sure they will still be around in a few years but Tassal was sold recently to a Canadian company I believe for over AUD$1billion. Not bad for a small family outfit started in 1986 I think.
Abalone is something I have never tried to cook but my nephew dives and if we are lucky we may get some at Xmas and he prepares it over a bbq. Most of the catch is exported to Asia for huge amounts of money.
OK, now, barbecued abalone, grilled lobster sounds perfect. Mornay, yum.
When you say salads, fresh and in season, this says to me, a Western person, raw, uncooked lettuces and salad veg? Asian greens? Do you use olive oil vinaigrette or swing more Asian/Polynesian fusion (thinking of Hawaiian poke bowls, so interesting). And, like, surfer food -- just reading a menu (as one does) for a seaside restaurant in a port town for "surfer's rice", which was basically a gigantic Asian fried rice with veg, egg -- and Spam, a now-traditional Hawaiian ingredient for everything from sushi to spaghetti.
Composed salads (cooked cool veg) are a big deal in trad Euro cooking. Larousse Gastronomique has 8 pp of tiny print on salads, from Ali-Baba (sweet potato, zucchini, shrimp in herb mayo, garnished with nasturtium) to Watercress (ditto mixed with potato salad).
You're saying not so much, down under?
Too many questions, so sorry. Can you recommend a cookbook or a chef? With thanks. So curious. Again, not to derail but to honor y'alls' contribution to making this forum international, much appreciated.
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