For the Saffron Sauce, place wine into a saucepan with shallots over medium heat and reduce by 2/3. Strain through a fine sieve and set aside. In a separate saucepan, reduce chicken stock to 150ml then add to reduced wine. Whisk in butter, one cube at a time, then add saffron water. Adjust seasoning to taste with sugar and salt. Set aside.
For the Crispy Salmon Skin, place reserved salmon skin onto a baking tray lined with baking paper. Set salmon fillet aside in the fridge until required. Drizzle skin with olive oil and cover with another sheet of baking paper then weigh down with a second baking tray. Bake in the oven until golden and crisp, about 15-20 minutes. Remove from oven and set aside.
For the Peas, bring a saucepan of water to the boil and prepare a bowl of iced water. Add peas to the boiling water and cook until bright green, about 2 minutes. Remove from heat and plunge into the iced water. Drain peas and place into a bowl with butter, lemon juice and seasoning. Set aside 2 tablespoons of the peas for serving and reserve remaining peas for the Mushy Peas.
For the Mushy Peas, place reserved peas into a food processor with butter and cream and blend until smooth. Season and set aside.
For the Smoked Paprika Almonds, combine all ingredients in a bowl and mix until almonds are evenly coated. Spread onto a baking tray lined with baking paper and bake in the oven until golden, about 12-15 minutes. Transfer to a food processor and process until coarsely crushed.
To cook the Salmon, place a large frypan over high heat. Oil reserved salmon portions and season. Place into pan and sear for 30 seconds on each side. Remove from heat and season with lemon juice and salt.
To serve, spoon Mushy Peas onto each serving plate. Top with a portion of Salmon. Add some Peas and blanched almonds. Sprinkle with a teaspoon of Smoked Paprika Almonds, some micro coriander and drizzle with Saffron Sauce. Finish with a piece of Crispy Salmon Skin.