Pan-fried salmon with pine nut salsa recipe

Ingredients

• 100 g currants
• 4 salmon fillets, skin on and pin-boned (500g/17.6oz)
• 100 ml olive oil
• 4 celery sticks, cut into 1cm/0.5 inch dice (180g/6oz), leaves removed but kept for garnish
• 30 g pine nuts, roughly chopped
• 40 g capers, plus 2 tbsp of their brine
• 40 g large green olives (about 8), pitted and cut into 1cm/0.5 inch dice
• 1 pinch saffron threads (¼ tsp), mixed with 1 tbsp hot water
• 20 g parsley, roughly chopped
• 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1 tsp
• 1 pinch salt and black pepper