1 Rinse the green and wax beans, trim ends, remove any strings and break beans into 4 cm (approximately 1 1/2 inch) pieces. Rinse savory. Cook trimmed beans and savory in a pot of boiling salted water until tender, 10-12 minutes.
2 Transfer beans with a slotted spoon to a bowl of cold water. When cool, drain well and remove the savory.
3 Rinse the kidney beans in a sieve and drain well.
4 Peel the onions and thinly slice into rings with a slicer or a sharp knife.
5 Drain the sundried tomatoes and reserve the oil. Cut the tomatoes into thin strips.
6 Mix vinegar and mustard in a bowl and season with salt and pepper. Whisk in 3 tablespoons of reserved tomato oil until combined.
7 Mix beans, onions and sundried tomatoes in another bowl, toss with the dressing and let stand about 15 minutes.
8 Rinse salmon fillets, pat dry and cut into about 2 cm (approximately 3/4-inch) wide strips. Rinse basil, shake dry, pluck leaves and tear into small pieces.
9 Season salmon with salt and pepper. Heat the oil in a pan over medium-high heat. Cook salmon until golden and still pink inside, about 1 minute on each side. Divide the bean salad among shallow bowls, top with fish, sprinkle with basil and serve.