1 pound haricots verts (very thin string beans)
1/4 cup fresh rosemary leaves
1/8 cup fresh tarragon leaves
1/4 cup fresh cilantro leaves
3 tablespoons stone-ground mustard
1/8 cup rice wine vinegar
1 tablespoon chopped fresh ginger
1/2 cup grapeseed oil (or your choice of olive or canola oil), plus 1/4 cup
1/8 cup bottled water
2 tomatoes, seeds removed and finely diced
1 medium red onion, finely diced
Six 6-ounce salmon fillets, skin on
Salt and pepper or adobo seasoning
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