Season the salmon fillets with salt and black pepper.
Heat a frying pan until hot and add the oil and butter until foaming.
Place the salmon in the pan presentation-side down and cook for 2 to 3 minutes.
Turn the salmon over, remove the pan from the heat, and let rest for 3 to 4 minutes.
Squeeze lemon juice over the resting salmon.
Boil green beans in salted water for 3 to 4 minutes, then drain and refresh in cold water.
Toss the beans with coriander, mint, and sliced coconut.
Melt sugar in a saucepan over medium heat to form a golden-brown caramel without stirring.
Blend the remaining chilli jam ingredients in a food processor until smooth.
Stir the puréed mixture into the caramelised sugar.
Boil the mixture then simmer for 4 to 5 minutes until sticky.
Allow the chilli sauce to cool before use.
Coat the salad lightly with some of the chilli sauce and place on serving plates.
Top the salad with the salmon and drizzle with extra chilli sauce.