In a small saucepan, combine the soy sauce, brown sugar, mirin, vinegar, shallot, garlic and sambal oelek. Bring to a boil. Simmer over medium heat for about 10 minutes or until the sauce is syrupy. Keep the sauce warm.
Sprinkle the sesame seeds on top of the fish.
In a non-stick skillet over medium heat, cook the salmon, sesame side down, in the oil for 5 minutes. Season with salt and pepper. Turn the salmon and cook for 5 more minutes or until the desired doneness.
On four serving plates, divide the beans and salmon. Drizzle with the sauce and garnish with the pickled ginger.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.