Cut the salmon into bite-size pieces, then make the dressing. Mix together the sesame oil, orange rind and juice, mustard, chopped tarragon and season to taste with salt and ground black pepper. Set aside.

Heat the groundnut oil in a frying pan and fry the salmon pieces for 3-4 minutes, or until lightly browned but still tender on the inside.

While the salmon is cooking, blanch the green beans in boiling salted water for about 5-6 minutes, until tender yet still slightly crisp.

Add the dressing to the salmon, toss together gently and  cook for 30 seconds. Remove the pan from the heat.

Arrange the salad leaves on serving plates. Drain the beans and toss over the leaves. Spoon over the salmon and cooking juices and serve immediately, sprinkled with the toasted sesame seeds.