Directions

​

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.

​

​

Directions

​

​

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.  

​

​