Zest the fruits into a small bowl. Peel and finely chop the garlic then add to the bowl. Mix thoroughly.
Peel and dice the shallots.
Wash the French beans. Top and tail them then cut in half at a slight angle.
Fry the shallots for 1 minute in a hot frying pan with some of the olive oil. Add the green beans and fry for one more minute.
Add water until it just covers the beans. Cook over a medium heat for about 7 minutes then try the beans - if they are too crunchy add a little more water and cook until tender.
Heat a non-stick frying pan and add the rest of the olive oil. Place the salmon in the pan skin side down. Monitor the cooking by watching the side of the fillet, once the salmon has coloured 3/4 of the way up the fillet, turn to seal the other side. This second stage of cooking should only take about 30 seconds. Once cooked, remove from the pan and season with salt and pepper.
To serve: plate the green beans and shallots using stainless steel servings. Remove the rings and place the salmon fillets on top of the beans and drizzle the gremolata over the dish.
«This green bean accompaniment works well with other types of cooked salmon - poached, roast etc»