Lasagna of pacific salmon hawaiian style

1.5 lbs. Salmon
4 pcs. Spinach Pasta Sheets (4"x4")
8 pcs. Plain Pasta Sheets (4"x4")
1 lbs. Spinach (washed and stems removed)
6 pcs. Tomato peeled and cut in strips
1 clove Garlic (finely chopped)
1 cup Cream
2 Tblsp Shallots (chopped finely)
2 cups White Wine (dry)
1-2" pcs. Ginger (smashed)
8 oz. Butter
half Juice from half a lemon
Salt and Pepper (to taste), Chives
2 Tblsp Olive Oil

Place 1 Tblsp shallots, smashed ginger and white wine in a pot and reduce until dry. Remove the ginger when half reduced. Add 1 Tblsp Cream and whip in the butter. Add lemon juice and seasoning and set aside. Wilt the spinach in a skillet with 1 Tblsp Olive Oil and 1 Tblsp Shallots. Add the rest of the cream. Season with salt and white pepper. Keep hot and set aside. Saute tomato and garlic with 1 Tblsp Olive Oil in a hot skillet. Keep hot. Cook pasta sheets in lots of boiling water until al dente. Heat a cast iron skillet very hot. Sprinkle some salt in the skillet and grill the salmon in it for 10 seconds on each side. Set aside. Place 1 plain pasta sheet in the center of the plate, cover with 1 Tblsp creamed spinach and place 1 slice of salmon on top. Place some sauteed tomatoes on top of salmon. Cover with 1 green pasta sheet and repeat the previous steps. Cover with a plain pasta sheet. Place 1 slice of salmon on top and finish with some tomato. Pour sauce around the lasagna and garnish with chive sticks.