John laid down a layer of sea salt in a frying pan and started the salmon in a cold pan over low heat. The salmon took about 15 minutes to cook almost entirely on the skin side. He turned it over for two minutes on the flesh side. I started the green beans at the same time and was hoping for a bit of browning by the time the fish was done. At the end they were a little brown but also a little overcooked. The rutabaga was a leftover from our last chicken dinner and only needed reheating in the microwave.