Bridget Jones' pan-fried salmon with pine nut salsa -

Pan-Fried Salmon with Celery-Pine Nut Salsa

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Bridget Jones' pan-fried salmon with pine nut salsa

Prep Time25

Cook Time12

Total Time37

Course: Main

Cuisine: Mediterranean

Keyword: Ottolenghi

Servings: people

Calories: 363kcal

Ingredients

heaped ⅓ cup (50 g) currants
1 lb 2 oz (500 g) salmon fillets skin on and pinbones removed, separated into 4 even pieces
3 tablespoons (45 mL) olive oil
salt and black pepper
⅛ teaspoon (a good pinch) saffron threads mixed with ½ tablespoon hot water
⅙ cup (20g / about 4 large) green olives pitted and cut into 1 cm dice
½ cup (10 g) parsley, roughly chopped
½ medium lemon finely zested to get ½ teaspoon zest, then juice to get ½ teaspoon juice
2 medium celery stalks cut into ½-inch/ 1 cm dice (⅚ cups/90g), leaves removed but kept for garnish
⅛ cup (15 g) pine nuts roughly chopped
⅛ cup (20 g) capers plus 1 tablespoons of their brine

Instructions

Place the dried currants in a small bowl. Bring 1 cup of water to a boil, then pour over the currants (they should be covered). Set aside to soak for 20 minutes while you prep the salmon and make the salsa.
Gently rub the salmon with 1 tablespoon of the olive oil, then sprinkle with a rounded ¼ teaspoon salt, followed by a good grind of pepper. Set aside the salmon while you make the salsa.
Steep the saffron threads in the hot water. Pit and dice the olives, chop the parsley, then zest and juice the lemon. Dice the celery stalks and roughly chop the pine nuts.
Put 1 tablespoon of the olive oil into a large sauté pan, then place the pan over high heat. Add the celery and pine nuts and fry for 4-5 minutes, stirring frequently, until the nuts begin to brown (don't take your eyes off them, as they can easily burn). Remove the pan from the heat and stir in the capers and their brine, the olives, saffron and its water, and a pinch of salt. Drain the currants and add the drained currants together with the parsley, lemon zest, and lemon juice. Set aside.
Put the remaining 1 tablespoon of oil into a large frying pan and place over medium-high heat. Once hot, add the salmon fillets, skin side down, and fry for 3 minutes, until the skin is crisp. Decrease the heat to medium, then flip the fillets over and continue to fry for 2-4 minutes (depending on how much you like the salmon cooked). Remove from the pan and set aside.
Arrange the salmon on four plates and spoon on the salsa. Scatter the celery leaves on top.

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