In a blender, combine the jalapeño, ginger, garlic, salt, fish sauce, lime juice, almonds and canola oil until smooth. Cover the salmon in half the sauce and marinate for at least 1 hour. Reserve the remaining sauce for serving.
Preheat the oven to 350°F.
Add the rice, coconut milk, water, and a pinch of salt to a small saucepan. Bring to a simmer, cover, and simmer for 20 to 30 minutes, until the grains are tender and the liquid is absorbed. Stir in the cilantro and roasted red peppers.
Remove the salmon from the marinade and sprinkle with salt. Place on a baking sheet and roast for 12-15 minutes, until cooked through.
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes, until bright green and crisp-tender, then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1-2 minutes.
To serve, divide the salmon, green beans and rice between plates. Drizzle with pesto and soy sauce for the rice, if you like.