Grilled salmon steaks with summer beans

Ingredients:

• 4 steaks salmon (approximately 2 cm thick; 180-200 grams each)
• 2 tbsp paprika
• 1 tbsp. l. brown sugar
• 2 tsp ground cumin
• 2 tsp garlic powder
• 5 tablespoons chopped almonds
• 0.5 tbsp. baked peppers
• 2 tbsp sherry vinegar
• 1/4 cup + 2 tsp olive oil + extra for grilling
• 0.7 kg green and yellow wax beans, trimmed
• 1 cup fresh basil

Preparation:

1. Preheat the grill to medium heat. Season the fish with salt and black pepper. In a small bowl, combine the paprika, brown sugar, cumin, and garlic powder. Rub the spice mixture all over the salmon steaks. Toast the almonds in a small skillet over medium heat, shaking the pan, for 4-6 minutes. Transfer to a plate.
2. Combine 1/4 cup toasted almonds, roasted red pepper, vinegar, and 1 tablespoon water in a blender. Process until smooth. With the blender running, gradually add 1/4 cup olive oil and process until smooth; season with salt and pepper to taste.
3. Oil the grill grate. Toss the beans with the remaining 2 teaspoons of olive oil and season with salt and pepper. Place in the grill basket and grill, shaking occasionally, until the beans are toasted and tender, 8-10 minutes. Rub the fish with olive oil and grill until grill marks appear, 3-4 minutes per side for medium-rare.
4. Mix the beans with basil and divide among plates. Sprinkle with the remaining almonds. Arrange the fish among plates and pour the sauce over it.