Ottolenghi Bridget Jones' Pan-Fried Salmon with Pine Nut Salsa

Name: Ottolenghi Bridget Jones' Pan-Fried Salmon with Pine Nut Salsa
Cuisine: European
Ingredients: 3/4 c dried currants; 4 skin-on salmon fillets; 7 tbsp olive oil, divided; Kosher salt; Freshly ground black pepper; 4 medium celery stalks, leaves removed but kept for garnish, stalks cut into 1/2-inch dice; 1/4 c pine nuts, coarsely chopped; 1/4 c brined capers; 2 tablespoons caper brine; large green olives (about 8), pitted and cut into 1/2-inch dice; 1/2 tsp saffron threads mixed with 1 tablespoon hot water; 1 c fresh parsley leaves, coarsely chopped; 1 tsp finely grated lemon zest; 1 tsp freshly squeezed lemon juice

5 steps

And it's also just our new favorite salmon recipe, period.

Updated at: Thu, 17 Aug 2023 13:56:54 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories624.7 kcal (31%)

Total Fat44.5 g (64%)

Carbs25.8 g (10%)

Sugars17.6 g (20%)

Protein33.8 g (68%)

Sodium606.4 mg (30%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¾ cdried currants

4skin-on salmon fillets

7 Tbspolive oil

divided

kosher salt

freshly ground black pepper

4celery stalks

medium, leaves removed but kept for garnish, stalks cut into 1/2-inch dice

¼ cpine nuts

coarsely chopped

¼ ccapers

brined

2 tablespoonscaper brine

8green olives

large, pitted and cut into 1/2-inch dice

½ tspsaffron threads

mixed with 1 tablespoon hot water

1 cfresh parsley leaves

coarsely chopped

1 tsplemon zest

finely grated

1 tspfreshly squeezed lemon juice

Instructions

Step 1

Cover the currants with boiling water and set aside to soak for 20 minutes while you prep the salmon and make the salsa.

Step 2

Mix the salmon with 2 teaspoons of oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the salsa.

Step 3

Put 75ml of olive oil into a large sauté pan and place on a 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 these, along with the parsley, lemon zest and lemon juice. Set aside.

Step 4

Put the remaining 1 tablespoon of oil into a large frying pan and place on a medium-high heat. Once hot, add the salmon fillets, skin side down, and fry for 3 minutes, until the skin is crisp. Reduce 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.

Step 5

Arrange the salmon on four plates and spoon over the salsa. If you have any celery leaves reserved, scatter these on top.

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