Baked salmon with Green Bean-and-Blood Orange Salad

It's really good! Tonight I served it with baked (12 min/425 F) salmon (a little fresh minced ginger + 1 teaspoon of sesame oil + 1 teaspoon of rice vinegar + 1 teaspoon of soy sauce + a little less than a teaspoon of pomegranate molasses, some salt).

Salt
2 pounds thin green beans
6 large blood oranges
1/4 cup plus 2 tablespoons balsamic vinegar
1 tablespoon honey


Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the beans in the boiling water until bright green and al dente, about 5 minutes. Drain and immediately plunge the beans into the ice water. Drain again and pat dry.
Step 2

Meanwhile, using a sharp knife, peel 4 of the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring to a boil, then simmer over moderate heat until reduced to a syrup, 10 minutes. Season with salt.
Step 3

Transfer the beans and orange sections to a platter and drizzle the syrup on top. Garnish with the orange zest and serve.

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