Quick-Cured Grilled Cod and Tomatoes with Herb Butter and Creamy Green Bean and Pea Salad

For the code:

1 tablespoon salt
1 tablespoon granulated sugar
4 boneless and skinless Norwegian code filets
Olive oil
For the creamy green bean and pea salad:

1 cup (125 g) fresh green beans
1 cup (125 g) frozen peas
½ cup (120 ml) sour cream
1 tablespoon wholegrain mustard
1 tablespoon chopped parsley
For the grilled tomatoes:

20 cherry tomatoes
4 wooden grill skewers, soaked before
Olive oil
Salt and pepper
For the herb butter:

½ cup (112 g) lightly salted butter, softened at room temperature
2 tablespoons of chopped herbs such as parsley, chefs, and dill
¼ lemon zest
Juice from ½ lemon
In a small bowl, combine the salt and granulated sugar. Place the cod filets in a baking dish, and sprinkle half of the salt mixture on top, rubbing it into the filets. Turn the filets over and add the remaining salt mixture, spreading it until the filets are covered. Cover and refrigerate for 45 minutes to 1 hour. Rinse the filets under cold running water to remove all of the salt mixture then pat dry with paper towels. Brush both sides of the files with oil.