Serves 4

Season 4 6oz salmon fillets with a drizzle of soy sauce, sprinkle of sesame oil, generous grating of fresh ginger, salt and pepper.  Let marinade for 10-15 minutes. 

While salmon is marinating, prepare the green beans (about 4 hand fulls).  Trim off the ends and blanch in boiling salted water for about 5 minutes, until bright green and al dente.  Drain and set aside.  In the same sauté pan, heat a couple tablespoons of canola oil.  Add a pinch (or two if you like more heat) of red chili flakes, a couple cloves of garlic- minced, and a tablespoon or so of fresh grated ginger.  Sauté for a minute then add back in the green beans and toss to coat evenly with the spices.  Season with salt and pepper to taste.  Cover and set aside.

Time to cook the salmon… you can either throw the fillets on the grill for 5-7 minutes.  OR sear (skin side up) for 2-3 minutes in a sauté pan with a little oil, then flip over and transfer to a 350˚ oven for 5-7 minutes to finish cooking. 

Serve the salmon and green beans with some brown rice.