We mix all the ingredients of the dressing (soy sauce, Worcester sauce, sesame oil, extra virgin olive oil, ginger and black pepper) in a deep and wide bowl and add the finely chopped spring onion. We booked.
We prepare the vegetables washing the beans well and cutting them lengthwise in half. Then we cut each strip into three pieces. Peel the carrots and cut them into slices about three millimeters, like the potato.
Place the salmon fillets in a steamer, skin side down. We heat abundant water with salt and a little baking soda (so the beans keep their green color). When it starts to boil, add the vegetables and cook them for 14-15 minutes.
When the vegetables four minutes left to cook, place the steamer on the pot and cover it. At the end of the time, we remove the steamer and transfer the vegetables to a container with ice water to stop the cooking immediately.
we finished the plate draining well the vegetables and mixing them with the spring onion and the dressing. We tested the point in case we had to add some salt. Serve with a salmon loin, season the fish and decorate with chopped fresh chives.