Bring sugar, vinegar and water to a boil in a small pot. Add the red onion and let it simmer at medium heat for 5-8min. Pull the pot to the side and let it cool down in room temperature. Pickled onion can be made and stored in the fridge days in advance.
Sprinkle salt and pepper on the cobs and fry them in a pan with butter on medium heat until they get a golden color. Cut the kernels from the cob, and put them back in the pan for a little while. Season to taste.
Mix everything and season to taste with salt and pepper.
Fill the tortillas with all the ingredients and sprinkle freshly cut cilantro on top. A few drops of squeezed lime over tacos is recommended.
Rub the corn in olive oil and lightly sprinkle with salt. Barbecue well on all sides and serve whole, or sliced from the cob.
Put the asparagus on a plate, pour oil over it in a thin stream, and then mix well. Sprinkle lightly with salt and pepper. Barbecue the asparagus for about 1 minute on each side.
Saute garlic in oil over medium heat in a frying pan. When the garlic is lightly browned, add the spinach and stir for 30 seconds. Sprinkle lightly with salt and pepper and serve directly. from the frying pan.
Serve barbecued salmon with the vegetables and the rest of the glaze in a bowl. The lemon is barbecued on the cut surface until it has a nice brown color. Serve lemon to each guest so they can taste this with their meal.