The sea beans look like bright green little twigs and taste like asparagus, and they are quite salty! They don't grow in the sea but rather in salt marshes or near beaches so I guess that's where they get the salt. You can eat them raw or cook them quickly and lightly.
To start this meal, I seasoned the salmon only with pepper since I would be serving it with the salty beans. I also used a a chipotle oil to fry the salmon which added a bit of spice to the fish. Make sure the pan is hot but not smoking so you sear the fish well and put a nice crust on top. It goes in the pan skin side up and then leave it for 3 to 4 minutes until it's golden brown and you can see it cooking around the edge of the fish. Turn it and cook it on the other side for the same amount of time, adding a spoon full of butter and basting the fish with it. If it gets a bit brown, that's okay too. More flavour that way! The key here is not overcooking it! It should be still a little under done when you take it out of the pan because it's going to cook a bit more.
While the salmon was resting I tossed some small diced red onion into the pan, then added the sea beans. Toss them around a bit, melt in a bit of butter and they're done. I served the beans and salmon with a bit of salad and the heirloom tomato slices. Simple but delicious!
