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In a small bowl, mix together the grapeseed oil, curry powder and smoky paprika.
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Place the salmon on a plate and season both sides with salt and pepper to taste. Brush with the spiced oil. Allow the salmon to marinate for at least an hour or up to 4 hours, refrigerated.
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While the salmon marinates, prepare the sauce. Heat a saucepan over medium-low heat and add the butter. Gently sauté the shallot until softened, about 1 minute. Stir in the peas and gently sauté until tender.
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Remove 1/4 cup of the pea and shallot mixture and place in a bowl. This will be used for garnish.
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Add the stock to the saucepan and bring to a boil. If using raw, fresh peas, reduce the heat to a simmer and cook, uncovered, for about 5 minutes or until just tender. Be sure not to overcook the peas or they will become a darker shade of green.
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Puree the sauce in a blender, and pass through a sieve, if desired. If the sauce is too thick, add a bit more chicken stock or water. Return the sauce to the pot, whisk in the mint and season with salt and pepper to taste. Swirl in the cold butter and add lemon juice to taste. Set aside in a warm place.
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Heat a grill pan over medium heat.
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Grill the salmon, presentation side down, until nicely marked. Rotate the salmon 90° and continue to cook until you have a grilled diamond pattern. Flip the fish over and continue to cook until done to your liking. Tip: Salmon is best when slightly undercooked in the center.
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While the salmon is grilling, prepare the garnish. Toss the reserved peas and shallots with the parsley leaves, mint, olive oil, lemon juice, salt and pepper.
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To serve the dish, spoon some of the spring pea sauce into a shallow bowl. Top with the grilled salmon fillet, followed by a small spoonful of the pea and herb garnish.
