Grilled Salmon with Olives and Pine Nuts | Pantoh

Ingredients

• 4 6-ounces each salmon fillets skinless
• 0.5 cup black raisins
• 0.5 cup olive oil
• 4 celery stalks, discard all green leaves, diced
• 1 ounce pine nuts roughly chopped
• 3 tablespoon capers
• 2 tablespoon capers juice
• 0.25 cup green olives, pitted and chopped
• 0.25 teaspoon saffron strands placed in 1 tablespoon hot water
• 2 tablespoon parsley, chopped
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 0 salt
• 0 pepper