Asian Salmon over Sea Beans with Balsamic Tomato Cucumber Salad
Amounts depend on your taste and how many people you are serving:
whole grain mustard
1/2 lb sea beans
1 tomato, chopped
1 cucumber, chopped
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. The Mr. likes to leave a little pink in the middle (buy GOOD salmon if you chose this route).
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) and you've got a lovely adult dinner that looks pretty impressive and comes together rather quickly!
Yummy! I will admit, I find sea beans to be a bit salty. Perhaps if they were more thoroughly rinsed I would enjoy them more. Then again, I'm a super taster so salty and sweet really get exaggerated to my hyper-sensitive taste buds. It is always fun to try something new though!