Peel potato and carrot, cut into small dice. Toss with salt, pepper and 1 tablespoon olive oil. Julienne red pepper. Drain canned corn, or clean corn-on-the-cob, blanch it in salted water and shock it in ice water. Blanch and shock string beans. Saute the potatoes and carrots in olive oil until they are cooked 90 percent of the way. Remove from heat, season, and add the red peppers.

Prepare fish: Heat a small saute pan and coat with 1 tablespoon vegetable oil. Meanwhile, season the salmon and dip the fillets in the cajun spice mix. Sear on both sides for 3 minutes. Heat up the potato hash, adding 1 tablespoon butter, string beans, corn, and the red peppers. Add the mint and dill. Transfer vegetables to a serving plate, top with fish and spoon sauce around it.