Marinated salmon with sautéed potatoes, green beans, and pink peppercorn sauce

For the Marinated Salmon:

• 2 salmon fillets (about 10 oz total / 300 g)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon rice oil (or other vegetable oil)
• 1 tablespoon wine vinegar
• 1 tablespoon extra virgin olive oil
• Paprika, to taste
• Juice of half a lemon

For the Sautéed Potatoes and Green Beans:

• 1 cup potatoes, cleaned and cut into chunks (200 g)
• 1 cup green beans, cleaned (150 g)
• Fresh rosemary
• 2 tablespoons butter (30 g)
• Salt and pepper to taste

For the Pink Peppercorn Sauce:

• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1/2 cup water (100 ml)
• 1/2 cup vinegar (100 ml)
• 3/4 cup heavy cream (200 ml)
• 7 tablespoons butter (100 g)
• Pink peppercorns, to taste

Marinated Salmon:

• Mix the soy sauce, rice vinegar, rice oil, wine vinegar, extra virgin olive oil, paprika, and lemon juice together in a bowl.
• Place the salmon fillets in the marinade and let rest for 2 hours.
• Cook the marinated salmon in a pan for about 5 minutes, until done to your liking.

Sautéed Potatoes and Green Beans:

• Boil the potatoes in salted water for 12 minutes and the green beans for 3-5 minutes.
• Drain, then sauté the potatoes and beans in a pan with butter, rosemary, salt, and pepper until golden.

Pink Peppercorn Sauce:

• In a saucepan, cook the shallot, garlic, water, and vinegar until the liquid reduces by half.
• Add the cream and butter, continuing to cook until the sauce becomes creamy.
• Stir in the pink peppercorns and mix until combined.

Assembly:

• Serve the salmon fillets with the sautéed potatoes and green beans, accompanied by the pink peppercorn sauce.