Thai Ginger Salmon with Spicy Beans

2 tablespoons sesame oil, divided

2 skinless salmon fillets (7 ounces each)

Salt and pepper to taste

½ cup Thai Ginger BBQ Glaze (recipe follows)

¾ pound long beans, blanched in salted water and shocked in ice water

½ cup Spicy Black Bean Sauce (recipe follows)

Heat the oven to 350 degrees.

Heat an oven-proof saute pan over high heat and 1 tablespoon sesame oil; heat to the smoking point. Season salmon fillets with salt and pepper and sear on one side. Flip the salmon over and ladle in the Thai ginger glaze.

Place the pan in the oven for 7 minutes or until the desired doneness.

Meanwhile, in a large saute pan or wok, saute the beans in 1 tablespoon sesame oil until wrinkled; stir and Spicy Black Bean Sauce and heat through.

Arrange the salmon on the plate with the beans and garnishes. Spoon the pan sauce from the salmon over the fish to finish the dish.

Serves two.

Chef Robert Packer, Karma, Mundelein