Fry the salmon with the skin side down in a pan; finish in the oven with a core temperature of 48 °C.
Cook the peas and toss in ice water.
Halve the lettuce hearts and fry in the pan with a little butter; add the peas and finely-chopped mint leaves.
Mix the Hollandaise sauce with the Tandoori paste.

Serve: Place the salmon skin-side up on the plate and garnish with peas. Carefully place the mashed potato and the lettuce hearts on the side next to it. Garnish with the Hollandaise-Tandoori sauce.