Recipe: Ottolenghi's Pan-Fried Salmon with Pine-Nut Salsa - Western Living Magazine

Name: Recipe: Ottolenghi's Pan-Fried Salmon with Pine-Nut Salsa - Western Living Magazine
Ingredients: ¾ cup/100g currants; 4 salmon fillets, skin on and pinbones removed (1 lb 2 oz/500g); 7 tbsp/100ml olive oil; Salt; black pepper; 4 medium celery stalks, cut into ½-inch/1cm dice (1¾ cups/180g), leaves removed but kept for garnish; ¼ cup/30g pine nuts, roughly chopped; ¼ cup/40g capers, plus 2 tbsp of their brine; ⅓ cup/40g large green olives, pitted and cut into ½-inch/1cm dice (about 8); 1 good pinch (¼ tsp) of saffron threads, mixed with 1 tbsp hot water; 1 cup/20g parsley, roughly chopped; 1 lemon: finely zest to get 1 tsp, then juice to get 1 tsp

westernliving.ca

Pan-fried salmon seasoned to perfection, served with a zesty pine-nut salsa—Ottolenghi'sSimple cookbook presents easy, flavorful Mediterranean favorites.

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Ingredients

¾ cup/100g currants
4 salmon fillets, skin on and pinbones removed (1 lb 2 oz/500g)
7 tbsp/100ml olive oil
Salt
black pepper
4 medium celery stalks, cut into ½-inch/1cm dice (1¾ cups/180g), leaves removed but kept for garnish
¼ cup/30g pine nuts, roughly chopped
¼ cup/40g capers, plus 2 tbsp of their brine
⅓ cup/40g large green olives, pitted and cut into ½-inch/1cm dice (about 8)
1 good pinch (¼ tsp) of saffron threads, mixed with 1 tbsp hot water
1 cup/20g parsley, roughly chopped
1 lemon: finely zest to get 1 tsp, then juice to get 1 tsp