Toast the pine nuts on a dry frying pan till they get nice and brown and roasty, set them aside to cool down in a bowl.
Mix the soya sauce, rice vinegar and sesame oil in a bowl. Divide the salmon into two portions and add to the marinade and mix well and set aside for 10 min.
In the same frying pan add the green beans and the stock and cook with a lid on a high heat till the stock is absorbed and no liquid is left in the pan. Add in the garlic and half the butter and fry for a minute till the garlic gets golden. Add about 40g of the pine nuts to the pan and fry for about 30-40 seconds. Remove from the pan and set aside.
Now mix the sesame seeds in a plate and remove the fish and coat in the sesame seeds. Heat the avocado oil in the same pan and then add the fish once it's hot. Cook on medium heat for about 2 minutes each side. After cooking the first side add the butter and then baste the fish with the butter from the pan.
In the same pan add the mushrooms and any remaining marinade and fry till the mushrooms get a nice brown colour. Remove the mushrooms and quickly add the capers and flash fry them for 30-40 seconds.
Take the remaining pine runs and crush them in a morter and pestle. To plate up add half the green beans on a plate, one portion of salmon on them, half the mushrooms around the green beans and then sprinkle on the capers and also half the crush pine nuts.
And done!