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1
First blanch the haricots verts in salted boiling water until al dente (or cooked to your liking).
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2
Once this is done, drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, which will also help them retain a great color.
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3
Drain and set aside in refrigerator until needed.
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4
Place 1 of the limes in a small microwave-safe bowl and microwave it until the essential oils in the skin are released.
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5
These limes will be hot coming from the microwave, so you can let them cool before squeezing them.
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6
Turn on the blender and through the feed tube, add the rosemary, tarragon, cilantro, stone-ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed.
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7
At this point the limes should be cool enough to squeeze.
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8
With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon.
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9
Adjust the seasoning with salt and pepper.
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10
Set aside in refrigerator until needed.
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11
(When chilled, the dressing should resemble something like mayonnaise.)
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12
Reserve some of the dressing to drizzle on the plate later.
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13
Then, mix the beans, tomato, and onions with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours.
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14
(Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).
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15
Heat a large saute pan or heavy skillet for about 3 minutes over high heat.
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16
Season the salmon fillets with your choice of seasoning.
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17
Add the oil carefully, a little bit at a time, to the pan swirling it around to coat the sides.
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18
Place the salmon, flesh side down, and leave untouched for about 3 minutes.
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19
(Do not shake the pan!
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20
You are trying to get the fish's natural sugars to come to the surface in this browning process.)
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21
After about 3 minutes, use a spatula to turn the fish over and cook the other side.
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22
The fish will cook quickly, although cooking time will vary according to the thickness of the fillet.
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23
Do not overcook it.
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24
When you touch the flesh and it springs back, it is done.
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25
Remove the fish to a platter and let it rest for a couple of minutes.
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26
This rest time is very important; it will allow the juices to flow back into the fish.
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27
(Don't worry, it won't get cold!)
