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.

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.