2 tbsp soy sauce
6 tbsp soft brown sugar
6 tbsp balsamic vinegar
1 lime , zested and juiced
2 tbsp coriander seeds , slightly crushed
4 small shallots , thinly sliced
400g fine green beans
Combine the soy sauce, brown sugar, balsamic vinegar, lime zest and coriander in a bowl and stir until the sugar dissolves.
Put the fish in a shallow container, pour half the marinade over and chill for 30 minutes.
Soak the shallots in the lime juice for 30 minutes.
Blanch the beans in salted water for a minute and then cool in iced water. Drain, dry and arrange on a platter.
Grill the salmon for 6-7 minutes until just cooked through, then cool.
Break up the fish into large chunks, put on top of the beans and sprinkle the shallots over.
Pour the remaining soy marinade over and serve.