Heart-healthy salmon pan-seared with coriander and served with steamed green beans & a caper dressing.
When I was a kid, I remember my mother always enjoying seafood when we went out to restaurants. Until a few years ago, I never really cared for any kind of fish other than the fried cod we would have at the fish fry on Friday nights. We often went to this locally famous restaurant called “Benedetti’s Supper Club” and I would be treated to a “kiddy cocktail.” I thought it was the neatest thing getting this fancy little red drink with the maraschino cherry on a skewer. It made me feel like such a grown-up 5 year old!
In recent years, I have started growing a love for seafood, salmon in particular. There’s nothing like wrestling salmon to shore with your bare hands on the coast of Alaska to help you grow a fondness for it!
This is my latest salmon recipe and I hope you enjoy it.
To begin, mince 1/4 cup of red onion.
Placed the minced red onion in a small dish and cover with 1/2 cup of water and a pinch of salt. Let it sit while you prepare the rest.
In another small dish, combine 2 tablespoons of capers with 2 tablespoons of extra virgin olive oil.
Add in 1/4 teaspoon each of garlic powder and black pepper and a pinch of salt. Set that aside for now.
Trim and wash 1 pound of fresh green beans. Steam in a steamer basket until they are just tender. (Not pictured)
Meanwhile, grab 4 lovely salmon fillets.
Sprinkle 2 teaspoons of roasted coriander onto each fillet. Rub the coriander into the top of the meat.
In a skillet, heat 2 tablespoons of coconut oil until fairly hot. Cook the salmon, flesh side down for 2-3 minutes, turn it over and cook another 2-3 minutes or until the salmon is cooked to desired doneness.
Do this with all four fillets.
When the green beans are done steaming, drain the minced red onion and combine it with the caper mixture in a large bowl.
Add in the green beans and toss to coat.
Enjoy!
Coriander Salmon with Capered Green Beans
Ingredients
- 1/4 c red onion, minced
- 1/2 c water
- 2 pinches salt, divided
- 2 Tb capers
- 2 Tb extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 lb fresh green beans, washed & trimmed
- 8 teaspoon roasted coriander
- 4 4 oz salmon fillets
- 2 Tb coconut oil
Instructions
- To begin, placed the minced red onion in a small dish and cover with the water and a pinch of salt. Let it sit while you prepare the rest.
- In another small dish, combine the capers with the extra virgin olive oil.
- Add in the garlic powder, black pepper, and a pinch of salt. Set that aside for now.
- Trim and wash the fresh green beans. Steam in a steamer basket until they are just tender.
- Meanwhile, sprinkle 2 teaspoons of roasted coriander onto each fillet. Rub the coriander into the top of the meat.
- In a skillet, heat the coconut oil until fairly hot. Cook the salmon, flesh side down for 2-3 minutes, turn it over and cook another 2-3 minutes or until the salmon is cooked to desired doneness.
- Do this with all four fillets.
- When the green beans are done steaming, drain the minced red onion and combine it with the caper mixture in a large bowl.
- Add in the green beans and toss to coat. Enjoy!
Notes
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
I know most of us thought breakfast or sweets for Mother’s Day, but honestly, a healthy dish is what my mom would want! Beautiful salmon.
You must know my mother – she loves both capers and coriander (oddly, I don’t – go figure!)
So healthy and delish and simple too! Perfect!
Salmon was never one of my favorite fish…until I went to Alaska and had some super fresh, wild salmon. So good! This whole meal looks so simple to prepare but so full of flavor. Perfect for a weeknight meal!
I’ve never used coriander with fish before, I’ve got to try this!
These are two pairing that I need to try! They sound wonderful!
I just bought some green beans today and have just decided to make them your way. I just love how they sound!
Your salmon looks divine, Constance! Bravo for wrestling salmon….You are sooo brave! P.s. In my childhood those cocktails were called Shirley Temples =) Named after a child movie actress who later became a UN Ambassador =)
Your salmon looks amazing! Capers with green beans sounds like a great match!
Oh, boy, this is MY kind of meal. Your salmon looks fantastic—and I love how you jazzed up the green beans, too! Happy Mother’s Day!
I only eat wild Alaskan salmon. I bet when you catch it and then eat it, it is crazy good!
This recipe looks just perfect – simple, healthy and beautiful!
love to find new ideas for salmon, thanks!
I think I could eat salmon 365 days a year! Your recipe is lovely ~ perfect for Mother’s Day — keeps her skin pretty and glowing too! ;-) Enjoy this Mother’s Day!
Thank you Constance and Happy Mother’s Day!
I have salmon on the list for this week, love that you made it with capers, YUM!!
These green beans look like the perfect side for a piece of fresh salmon. Happy Mother’s Day.
Salmon is my mom’s favorite seafood. She would love this recipe.