Pan-Seared Salmon With Celery, Olives and Capers

Name: Pan-Seared Salmon With Celery, Olives and Capers
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; 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

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Pan-seared salmon with a burst of flavors from celery, olives, and capers. Perfect for dinner, inspired by Sicilian cooking. Serves 4 in 45 minutes.

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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
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