Trim the ends of the green beans and cut them into bite-sized pieces. Tear the maitake mushrooms into smaller pieces. Mince the negi and mix it in a bowl with the remaining Negi Salt Sauce ingredients.

Pat the salmon fillets dry and season with salt and pepper.

Heat salad oil in a frying pan over medium heat. Add the salmon fillets and cook until browned. Flip the salmon, push it to the side, and add maitake mushrooms and green beans. Stir-fry briefly, then cover and steam for 2 minutes.