1/4 cup (60 ml) soy sauce

1/4 cup (60 ml) brown sugar

1/4 cup (60 ml) mirin

2 tbsp (30 ml) rice vinegar

1 shallot, thinly sliced

2 cloves garlic, chopped

1/2 tsp (2,5 ml) sambal oelek

4 salmon steaks, with or without skin, about 6 oz (170 g) each

1 tbsp (15 ml) sesame seeds

1 tbsp (15 ml) olive oil

1 lb (454 g) green beans, trimmed and blanched (see note)

2 tsp (10 ml) chopped pickled ginger

Salt and pepper

In a small saucepan, combine the soy sauce, brown sugar, mirin, vinegar, shallot, garlic and sambal oelek. Bring to a boil. Simmer over medium heat for about 10 minutes or until the sauce is syrupy. Keep the sauce warm.

Sprinkle the sesame seeds on top of the fish.

In a non-stick skillet over medium heat, cook the salmon, sesame side down, in the oil for 5 minutes. Season with salt and pepper. Turn the salmon and cook for 5 more minutes or until the desired doneness.

On four serving plates, divide the beans and salmon. Drizzle with the sauce and garnish with the pickled ginger.

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