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
  • honey
  • tamari
  • garlic, minced
  • shallot, minced
  • 1/2 lb sea beans
  • 1 tomato, chopped
  • 1 cucumber, chopped
  • balsamic vinegar
  • olive oil
  • sea salt
  • pepper


  1. 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.
  2. Heat cooking spray coated grill pan.  Sear salmon and cook to desired doneness.
  3. 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.
  4. 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
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