Add peas, avocado oil, lemon juice and 1 avocado to a bowl. Using a stick blender, make a rough purée. Fold in the remaining avocado and chopped herbs and season with salt and pepper. Taste for flavour, and add more mint if needed. Keep warm.
In a skillet, heat olive oil till smoking. Sear salmon, skin side down and until crispy - approximately 2 minutes on each side, or finish in 200°C oven.
Serve on top of 2 tbsp of pea and avocado mash, with 20ml serve of avocado chimichurri on top.
Note: The salmon can also be barbecued or oven roasted.
Roast the jalapeno chilli over an open flame till blackened, then place in a plastic bag to sweat for 5 minutes.
Slice the chilli in half, deseed and remove blackened skin.
In a blender, combine all the ingredients except the oil. While the blender is running, slowly add the oil to thicken. Add a bit more warm water if necessary to thin. Reserve for service.