1 bag mixed beans
3 Tbsp lemon juice
3 Tbsp oil
Salt & pepper to taste
Sliced almonds (optional)
Wash beans and remove ends on both sides. Place beans on a cutting board or in a zip-top plastic bag (mostly sealed). Roll beans with a rolling pin to split the skins and soften insides, but don't roll them until they fall apart.
Whisk lemon juice, oil, salt & pepper together. Mix with beans and refrigerate for at least 1 hour.
Top with sliced almonds, if using and serve.
Smashed Green Bean Salad
1 lb salmon filet, cut into 4 pieces
1 bag green beans
3 Tbsp soy sauce
1 Tbsp water
2 Tbsp rice vinegar
3 Tbsp brown sugar
1 Tbsp toasted sesame oil
3 garlic cloves, minced
1 tsp fresh ginger
2 Tbsp sesame seeds
1 Tbsp cornstarch
Optional - Toast sesame seeds in a dry skillet on medium heat for 3-5 minutes until lightly browned OR on a baking sheet in a 350 degree oven for 8-10 minutes. Watch closely for scorching.
Mix together soy sauce, water, rice vinegar, brown sugar, sesame oil, garlic, ginger, sesame seeds, and cornstarch. Mix until corn starch is dissolved.
Place fish in a pan or zip-top bag. Add half of the sauce mixture and coat. Marinate fish for 15 to 30 minutes.
While fish is marinating, wash and remove ends of the beans. Break long beans in half.
Bring a pot of water to a boil over high heat. Add the beans and cook until tender (about 3 minutes). Green beans will turn bright green and coloured beans will magically turn green or yellow when done. Remove beans from the heat and set aside.
Add a small amount of oil to a non-stick pan and heat over medium heat. Add the salmon and cook on each side until the glaze turns brown and the fish is cooked through (about 3-5 minutes per side). Remove from the heat and set aside.
Add the beans and the remaining unused sauce to the pan used to cook the fish. Cook until the sauce thickens (about 3 minutes)
Serve with fish on top of the green beans, or flake fish and mix with beans and cooked rice for a salmon rice bowl.