Salmon with Haricot Verts

1

Marinate the salmon in soy sauce, small onion, sesame oil, grated ginger, and vegetable oil for 30 minutes in the refrigerator

2

Preheat the oven to medium temperature

Place the salmon fillets on a baking sheet and brush with the marinade

Bake covered with aluminum foil for 20 minutes, basting occasionally with the soy sauce

Remove the foil and bake for another 10 minutes or until the salmon flakes easily with a fork

Salad

1

Slice the cucumber thinly and season with salt and 2 tablespoons of rice vinegar

Let it sit for 15 minutes

2

Let the Haricot Verts soak in cold water for 30 minutes

While that's happening, boil four cups of water

Drain the Haricot Verts and, when the water is boiling, remove from heat and add the green beans

Let it sit for 5 minutes or until the green beans are tender

Drain and rinse under cold running water until cool

Gently squeeze out any excess liquid and combine with the green beans

Season with the remaining rice vinegar, sesame oil, coriander, and salt

If desired, serve the salmon with tempura vegetables (see recipe on website).