• Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ¼-inch-thick slices, the slices crosswise into enough ¼-inch pieces to measure 3 cups [6 cups].
• Scrape off any seeds from the roasted red peppers; finely chop the peppers.
• Coarsely chop the almonds.
• Juice the lime; set aside 1 tablespoon [2 TBL] lime juice for the chutney.

In a medium bowl, stir together the cucumber, red peppers, almonds, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

In a small bowl, stir together the mint-cilantro chutney base and remaining lime juice. Season to taste with salt and pepper.

• Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until just starting to soften, 2 to 4 minutes. Add the sugar snap peas, season with salt and pepper, and cook, stirring occasionally, until the carrots and snap peas are just tender, 2 to 3 minutes. Stir in the coriander and cook until fragrant, about 30 seconds. Remove from the heat and season to taste with salt and pepper. Transfer the vegetables to a plate. Do not clean the pan.
While the vegetables cook, prepare the seafood.

For the fish (salmon or halibut):

• Pat the fish dry with a paper towel; season generously with salt and pepper.

In the same pan used for the vegetables, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.

For the scallops:

• Pat the scallops dry with a paper towel; season lightly with salt.

In the same pan used for the vegetables, if dry, add 2 to 3 teaspoons oil. Warm over high heat until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed.

Transfer the carrots and snap peas to individual plates and top with the seafood. Dollop the vegetables and seafood with the chutney. Top with the salsa and serve.