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Number of servings: 4

Ingredients:

4 salmon filets, about 4 - 5 ounces each

1 lb green beans (fresh, not canned or frozen)

2 tbsp fresh ginger, peeled and crushed

2 jalapenos, sliced (may be seeded for a milder flavor)

1 bunch of watercress or arugula, washed and patted dry

black pepper, to taste

For the salmon dressing:

2/3 cup toasted sesame oil

juice of 1 orange

2 tbsp soy sauce

2 tbsp honey (may use less or more to taste)

For the green bean dressing:

2/3 cup olive oil (use extra virgin olive oil)

2 cloves of garlic, crushed

1 tbsp Dijon mustard

1 tbsp cognac vinegar or white wine vinegar (apple cider vinegar is also OK)

a pinch each of salt and black pepper

Preparation:

Rinse the green beans to remove any dirt and trim off the ends. Steam the green beans in a steamer basket over about 1” of boiling water for about five minutes, or until they’re crisp-tender.

You can make your dressing while the beans are steaming. Peel and crush the garlic with a garlic press and place in a small bowl. Add the mustard and vinegar and then whisk in the olive oil until thoroughly combined. Toss with the green beans once they’re finished steaming and set aside.

Now it’s time to prepare the salmon filets. Turn your oven to broil and mix together the ingredients for the salmon dressing. Place the filets in a baking pan and pour half of the dressing over them. Peel and crush the ginger and slice the jalapenos, removing the seeds if you’d like less heat. Top the salmon filets with the crushed ginger and pepper slices and broil for about 5 minutes (adjust the cooking time depending on the thickness of the filets – about 8 minutes per inch of thickness is a good rule of thumb, but it’s always better to err on the side of caution).

Lay a bed of watercress or arugula on a serving platter and place the cooked salmon filets on top. Spoon the remaining dressing over the filets and serve along with the green beans.