Grilled Salmon Fillets « On The Skin » With Crunchy Green Beans

Cut the salmon fillet into 4 pieces, leaving the skin on. Heat the butter in a frying pan over medium heat and place the 4 fillets skin side down.

Cook for 10 to 12 minutes, then turn the fillets over and sear for 1 to 2 minutes on the other side.

Turn them over again skin side down and let them rest for 2 to 3 minutes off the heat before serving.

Serve with a vegetable purée (peas carrots or cauliflower) and warm green beans while still crunchy with a touch of vinaigrette.