Begin by making the mornay sauce. Melt the butter in a saucepan and then stir in the flour. Stir for a minute or two. Slowly add the milk, whisking continuously to avoid lumps. Cook, stirring for 2-3 minutes until the sauce starts to thicken. Remove from the heat and stir in the cheese. Taste and season with salt, pepper, and nutmeg, then fold in the herbs.
3
Cook the green beans in salted boiling water for 3-4 minutes until cooked al-dente.
4
Season the salmon and place skin side down on a baking tray. Grill for about 6-8 minutes, or just until you get a nice golden colour on top of the salmon.
5
Remove the salmon from the grill. Place the drained green beans on the tray around the salmon and then drizzle the mornay sauce all over.
6
Sprinkle breadcrumbs and lemon zest over the top.
7
Grill for another 7-10 minutes. When ready, the breadcrumbs should be crisp and golden and the salmon flaky and soft.
