Heat a frying pan until hot and add the olive oil.
Sear salmon fillets skin-side down for 3 minutes, flip, and cook 3 more minutes.
Remove salmon from heat and rest in a warm place.
Boil a saucepan of water and add the podded peas.
Cook peas for 2 minutes, then refresh in iced water and drain.
Reheat peas in a frying pan with marjoram and butter, crushing lightly.
Whisk mustard, white wine vinegar, and extra virgin olive oil in a bowl with seasoning.
Blend the mustard mixture, cherry tomatoes, and sugar until puréed.
Sieve the purée into a bowl and stir in the Cabernet vinegar.
Press peas into a chef's ring on plates to form a circular base.
Top peas with salmon, spoon sauce around the base, and garnish with seaweed salt and basil.