By: EatingWell User
All my guests loved this last night. As recommended by previous comment, I added a clove of finely chopped garlic to the beans, and increased the mustard a bit, using stone-ground. also, instead of pan searing the fish, I finely chopped the fennel seeds and put them on one side of the salmon only, grilled the filets skin-side down first, then flipped them, removing the skin, and quickly grilling the seeded side. Much easier when cooking for a crowd than pan-frying.
, Friday Harbor, WA