Cubes of salmon with green beans and pesto

2_07204 SALMON with GREEN BEANS NUTS and LIGHT PESTO INGREDIENTS for 4 people: 700 g of salmon steaks, frozen 400 g green beans, 5-6 sprigs basil, a sprig of parsley, a clove of garlic, 20 g 40 g of pine nuts, walnuts, 8 tablespoons of olive oil, pepper, salt, skin Removed the fishbones from salmon steaksusing scissors.

Cut the flesh into cubes of about 1, 5 cm, with a knife.

Remove the small remaining bones with tweezers.

Wash the fish, nuts, dry them well with a paper towel.

Keep them in the refrigerator until ready to cook.

Clean the basil leaves with damp paper towels.

Wash the parsley, dry, Peel the garlic (save a sprig of Basil and parsley to decorate one).

Put in a blender the aromatic leaves, pine nuts, walnuts and half a teaspoon of salt.

Blend until mixture is smooth.

Add 7 tablespoons oil in the Blender, a little at a time, adjusting the idle speed (enter the oil through the hole of the lid of the Blender, if one is provided).

Collect the pesto into a bowl, leave it at room temperature.

Bring to a boil a liter of water, add 1 teaspoon coarse salt, soak the beans still frozen, let it return to a boil and cook 3 minutes or as indicated on the package (must be al dente).

Drain and keep warm between two dishes: Heat a greased pan with a tablespoon of oil.

Bake salmon nuts 5 minutes voltandoli gently with 2 Tablespoons (must Cook outside, but without paint, and remain slightly pink inside) sprinkle the pretzels and pepateli.

Arrange the beans on a serving platter, forming a grid, seasoned with a bit of pesto, with -2 1 tbsp hot water.

Lean over the salmon Hot nuts, complete with the remaining pesto.

Sprinkle the preparation with remaining walnuts.

Garnish with the Basil and parsley and serve.