Salmon with Pine Nut Salsa

Published on February 27, 2020 | By
salmon recipe

If you are not familiar with Yotam Ottolenghi, you need to get to know him and his honest, authentic recipes and cookbooks. I own 5 of the 7 cookbooks that he has written. Ottolenghi is an Israeli born, London based, chef and restaurateur.

My friend Beverly gave me Ottolenghi’s most recent book, “Simple,” for my birthday. This recipe which bears the longer title of “Bridget Jones’s pan-fried salmon with pine nut salsa” is from this cookbook. I am just beginning to cook may way through yet another collection of his reliable yet unorthodox food, spice and flavor combinations. I plan to share my favorites with you!

Try this one. It’s so tasty and a nice addition and change from many of the mundane salmon preparations that we may typically prepare. And, it’s “Simple.”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 4 salmon fillets
  • 3/4 cup of currants
  • 1/3 cup of olive oil
  • 4 medium celery stalks, diced
  • 1/4 cup pine nuts
  • 1/4 cup capers
  • 1/3 cup large green olives, pitted and cut into 1/2" dice
  • 1/4 tsp saffron dissolved in 1TBSP water
  • 1 cup of parsley, chopped
  • 1 lemon, for 1 tsp of zest and 1 TBSP of juice
  • salt and pepper to taste

Instructions

  1. Begin by soaking the currants in boiling water while you prepare the salmon and salsa.
  2. Coat the salmon with 1 TBSP of olive oil and a little salt and pepper. Set aside.
  3. Pour 4 TBSP of the oil in a sauté pan and place over high heat. Add celery and pine nuts and fry for 4-5 minutes until nuts begin to brown. Remove from heat and stir in capers and 1 TBSP of their brine, olives, saffron and water, and a pinch of salt if needed. Drain currants and add to mixture with parsley (it will seem like a lot) lemon zest, and lemon juice. Set aside.
  4. Put remaining oil in a skillet and place over medium high heat. Add salmon fillets, skin side down, and fry for 3 minutes until skin is crisp. Flip the fillets and cook for another 5 minutes or longer depending on how you like the fish cooked. Remove from pan and place on plates. Spoon on pine nut salsa and serve immediately. Simple!
Comments are closed.

Related Recipes

  • Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
  • Cook Time : 120 Min

Crawfish Bisque

Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...

Read More
  • Yield : 4-1 pint jars

Creole Remoulade Sauce

My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...

Read More
  • Servings : 2

Spicy Strawberry Jalapeno Margarita

This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...

Read More