1
In a blender, combine the jalapeño, ginger, garlic, salt, fish sauce, lime juice, almonds and canola oil until smooth. Cover the salmon in half the sauce and marinate for at least 1 hour. Reserve the remaining sauce for serving.
2
Preheat the oven to 350°F.
3
Add the rice, coconut milk, water, and a pinch of salt to a small saucepan. Bring to a simmer, cover, and simmer for 20 to 30 minutes, until the grains are tender and the liquid is absorbed. Stir in the cilantro and roasted red peppers.
4
Remove the salmon from the marinade and sprinkle with salt. Place on a baking sheet and roast for 12-15 minutes, until cooked through.
5
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes, until bright green and crisp-tender, then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1-2 minutes.
6
To serve, divide the salmon, green beans and rice between plates. Drizzle with pesto and soy sauce for the rice, if you like.