The following recipe comes from Betty Ray Blogs:
Amounts depend on your taste and how many people you are serving:
- salmon fillets
- whole grain mustard
- garlic, minced
- shallot, minced
- 1/2 lb sea beans
- 1 tomato, chopped
- 1 cucumber, chopped
- balsamic vinegar
- olive oil
- sea salt
- Prepare marinade/sauce for the salmon and beans by combining mustard, tamari, honey, garlic and shallots (in an amount to your liking). Pour 1/3rd over salmon and let sit for an hour. Pour another 1/3rd over the rinsed sea beans. Reserve remaining sauce for after cooking.
- Heat cooking spray coated grill pan. Sear salmon and cook to desired doneness.
- In a large skillet, heat some olive oil. Saute sea beans until bright green – pretty sure some white wine was thrown in as well as he puts it in pretty much everything. These will snap, crackle and pop like crazy.
- While salmon and beans are cooking, dress tomato and cucumber with balsamic vinegar, olive oil, sea salt and pepper. Throw it all together (perhaps add a little glass of wine and some crusty grain bread for sauce mopping)
Salmon over Sea Beans with Balsamic Tomato Cucumber Salad