Mix olive oil, vinegar, lemon, salt, sugar, mustard and pepper to make the salad dressing. It's better to make the day before, if you can.
Cut salmon into cubes, then spread on a plate. Slightly flame the surface with a kitchen blowtorch. Place in the refrigerator.
Cut all the vegetables (courgette, yellow and red peppers) into same size cubes as the salmon. Spread on a plate, Slightly flame the surface.
Mix the salmon and all the vegetables with the dressing in a bowl. Dress on a plate, and put a touch of sour cream on top. Decorate with herbs. Put a drop of soy sauce in the bowl which was used to mix the salmon and vegetables, and pour the sauce around the salad as a finishing touch. (Add a bit of olive oil, if it's necessary).