Rub in 1/4 of salt onto each piece of salmon. Leave aside in the fridge.
Remove the ends of the French beans and cut them into 4 cm lengths. Bring a small saucepan of water to the boil. Blanch the beans by dipping them into the hot boiling water for 1 minute. Drain and set aside.
Heat 2 tbsps margarine in a non-stick flat pan over a medium fire. When hot, fry the salmon for about 15 seconds on each side.
Stir-fry garlic for about 30 seconds or until pale gold. Spoon three-quarters of the garlic over the pieces of fish.
Add the rice to the pan with remaining garlic. Season and stir the mixture well.
Divide the rice into four portions. Do the same for the beans. Serve this dish at once.