Ottolenghi Pan Fried Salmon Recipe | Easy Fish Recipe
Ottolenghi's pan-fried salmon with pine nut salsa is ideal for an impressive, but easy, date night meal or dinner party main course.
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Cooking tools:
- Saute pan
- Skillet
- Stove
- Kettle
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Spoon
- Plate
- Slotted spoon
- Fish spatula
- Fork
Ingredients
- 100g currants
- 4 salmon fillets, skin on and pin-boned (500g)
- 100ml olive oil
- 4 celery sticks, cut into 1cm dice (180g), leaves removed but kept for garnish
- 30g pine nuts, roughly chopped
- 40g capers, plus 2 tbsp of their brine
- 40g large green olives, pitted and cut into 1cm dice (about 8)
- 1 good pinch of (¼ tsp) saffron threads mixed with 1 tbsp hot water
- 20g parsley, roughly chopped
- 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1 tsp
- salt
- black pepper
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