Pan-Seared Salmon With Celery, Olives and Capers | Searching4Zen

Ingredients

• ⅔ cup/100 grams currants
• Generous pinch of saffron
• 4 salmon fillets (about 1 pound/500 grams total), skin on
• About 1/2 cup/100 milliliters olive oil
• Salt and black pepper
• 4 sticks celery (about 6 ounces/180 grams), cut into 1/2-inch/1-centimeter dice, leaves removed and reserved for garnish
• ¼ cup/30 grams pine nuts, roughly chopped
• Scant 1/4 cup/40 grams drained capers, plus 2 tablespoons of their brine
• 8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
• ⅓ cup/20 grams parsley, roughly chopped
• 1 teaspoon finely grated lemon zest
• 1 teaspoon lemon juice
• Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
• Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
• Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.
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• Dinner
• Fish
• Main Dishes
• To Try