Pan-Seared Salmon with Spicy Potato Salad

Cut asparagus in half. Cut zucchini in half, then into strips. Set the vegetables aside.

Cut salmon into two equal-sized fillets.  Place the fillets skin side up, make 3-4 slits, then season both sides with a little salt and pepper.  Place the fish in flour and coat both sides evenly.

Heat 3 tablespoons of olive oil in a pan.  Place salmon into the pan with skin side down, and sear over medium-low heat for 2 minutes.  Add in the butter, garlic and thyme. Cook fish for another 2-3 minutes until the skin is crispy, then flip the fillets and continue cooking for another 4 minutes. Add the asparagus and zucchini into the pan, lightly sauté for 1-2 minutes, then season with salt and pepper. Turn off heat.

Place potatoes in a large pot of cold water, season with salt, and bring to a boil.  Cook potatoes on medium heat for 8-10 minutes until tender, then remove from stove and drain. Add peas and cook for 1 minute; remove. Transfer potatoes and peas to a plate and allow them to cool.

Slice potatoes into ½ inch rounds, dice tomatoes into medium-size chunks, then roughly chop the cilantro. Cut open the chili, scrape off the seeds with a knife, and finely mince it.

In a large bowl, add potatoes, tomatoes, peas, cilantro, chili, and fish sauce. Squeeze in lemon juice, then season with salt and pepper to taste. Gently toss to combine all ingredients. 

Serve the salmon fillets over sautéed vegetables, add enjoy with some spicy potato salad on the side.