Green Bean Salad with Salmon

Ingredients

• 600 g green beans
• Salt
• 1 red bell pepper
• 0.5 bunch Chives
• 3 tbsp Sesame oil
• 200 g bamboo shoots (canned, sliced)
• 100 g bean sprouts (or soy sprouts)
• 400 g Salmon fillet
• 3 tbsp Soy sauce
• Pepper
• 1 tbsp coriander seeds

Instructions

1. 1.

   Wash beans and blanch for about 6–8 minutes in boiling salted water. Wash pepper, halve it, remove seeds and slice into strips. Wash chives, shake dry and cut in half.

2. 2.

   Sauté pepper and beans in 2 tbsp sesame oil. Drain sprouts and rinse seedlings. Add both to the pan and simmer over low heat for about 3–4 minutes while stirring. Finally fold in chives, add 2 tbsp soy sauce, remove from heat and let rest.

3. 3.

   Wash salmon and pat dry. Drizzle with 1 tbsp oil and grill each side slowly for about 5 minutes (longer or shorter depending on thickness). Brush with 1 tbsp soy sauce, season with pepper, remove from grill. Crush coriander seeds in a mortar and sprinkle over the salmon. Cut salmon into small pieces.

4. 4.

   Arrange the green bean salad with salmon on plates and serve.