Purée the salsa verde - Process/blend salsa verde until very smooth. Set aside.

Cook the salmon - In a hot skillet with about half of the oil, sear the salmon portions, reduce heat, and cook through. Don't overcook! Time varies according to thickness. Set salmon portions aside.

Make the pipián verde - Add remaining oil to the pan over medium-high heat, then add garlic and cumin. Stir 1 minute, then pour in the puréed salsa verde. Stir until slightly thickened (about 5 minutes). Whisk in the tahini and broth. Return to a boil, reduce heat and simmer another 10 minutes. Add the frozen peas the last 5 minutes. Note: If using fresh, you may want to boil or steam for 3-4 minutes prior to adding to the sauce.

Finish the dish - When the sauce is done, add the salmon portions back into the sauce, and spoon some of the fish. Garnish with sesame seeds, chopped cilantro, scallions as desired.