19 lines
1.9 KiB
Plaintext
19 lines
1.9 KiB
Plaintext
---
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title: Bridget Jones's Pan-Fried Salmon with Pine Nut Salsa
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source: Simple - Ottolenghi
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description: A vibrant pan-fried salmon with a sweet and savoury pine nut salsa featuring currants, capers, olives, and saffron.
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servings: 4 servings
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tags: Pan-Fried, Seafood, Salmon, Dinner, Fish
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image: /recipe-images/bridget-jones-s-pan-fried-salmon-with-pine-nut-salsa.jpg
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---
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Cover @currants{3/4%cup} with boiling water and set aside to soak for ~{20%minutes} while you prep the salmon and make the salsa.
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Mix @salmon fillets{4}(skin on and pinbones removed) with 1 tbsp of the @olive oil{7%tbsp}{1%tbsp}, a rounded ¼ tsp salt, and a good grind of @black pepper{}. Set aside while you make the salsa.
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Put 5 tbsp of the @olive oil{7%tbsp}{5%tbsp} into a #large sauté pan{} and place on a high heat. Add @celery stalks{4}(medium, cut into 1/2-inch dice, leaves kept for garnish) and @pine nuts{1/4%cup}(roughly chopped) and fry for ~{4-5%minutes}, stirring frequently, until the nuts begin to brown (don't take your eyes off them, as they can easily burn). Remove the pan from the heat and stir in @capers{1/4%cup}(plus 2 tbsp of their brine), @green olives{1/3%cup}(large, pitted and cut into 1/2-inch dice), @saffron threads{1%good pinch}(mixed with 1 tbsp hot water) and its water, and a pinch of @salt{}. Drain the currants and add these, along with @parsley{1%cup}(roughly chopped), lemon zest from @lemon{1}, and lemon juice from @lemon{}. Set aside.
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Put the remaining 1 tbsp of @olive oil{7%tbsp}{1%tbsp} into a #large frying pan{} and place over medium-high heat. Once hot, add the @salmon fillets{}, skin side down, and fry for ~{3%minutes}, until the skin is crisp. Decrease the heat to medium, then flip the fillets over and continue to fry for ~{2-4%minutes} (depending on how much you like the salmon cooked). Remove from the pan and set aside.
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Arrange the salmon on four plates and spoon on the salsa. Scatter the reserved celery leaves on top.
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