Steps

1. Preheat the oven to 450ºF. Season the salmon fillets with salt and pepper and rub with the vegetable oil. Set aside to come to room temperature.
2. Bring a saucepan of salted water to a boil over medium-high flame. Add the peas and cook for 6 to 7 minutes. Drain, rinse with cold water to stop cooking and set aside.
3. Heat the butter in a medium saucepan over medium flame. Add the shallot and ginger and sauté for 3-4 minutes until softened.
4. Stir in the coconut milk reduce heat to medium-low and simmer for a minute. Add the cooked peas, basil, mint and lime juice and simmer for another 2 minutes, or until peas are tender. Season to taste with salt and pepper to taste. Set aside and hold warm.
5. Heat an ovenproof sauté pan on top of the stove until smoking hot. Add the oil and carefully place the salmon pieces in the pan, light-side-down, sear until the bottom is golden. Place the entire in the preheated oven to finish cooking the fish, 6 to 8 more minutes. The fish is ready when it is firm to the touch.
6. To serve, spoons some of the pea mixture onto service plates and place a piece of salmon on top of the peas so the golden side is up.