Source: Ottolenghi SIMPLE: A Cookbook, by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Page 246, copyright 2018.
I substituted the pine nuts with pecans and currants with raisins.
3/4 cup/100g currants
4 salmon fillets, skin on and pinbones removes (1 lb 2 oz/500g)
7 tbsp/100ml olive oil
salt and black pepper
4 medium celery stalks, cut into 1/2 inch/1 cm dice (1 3/4 cups/180g), leaves removed but kept for garnish
1/4 cup/30g pine nuts, roughly chopped
1/4 cup/40 g capers, plus 2 tbsp of the brine
1/3 cup/40g large green olives, pitted and cut into 1/2-inch/1 cm dice (about 8)
1 good pinch (1/4 tsp) of saffron threads, mixed with 1 tbsp hot water
1 cup/20g parsley, roughly chopped
1 lemon: finely zest to get 1 tsp, then juice to get 1 tsp
- Cover the currants with boiling water and set aside to soak for 20 minutes while you prep the salmon and make the salsa.
- Mix the salmon with 1 tbsp of the oil, a rounded 1/4 tsp salt, and a good grind of pepper. Set aside while you make the salsa.
- Turn element onto high heat. Put 5 tbsp/75 ml of the olive oil into a large saute pan and place
onthe element. Add the celery and pine nuts and fry for 4-minutes. Stir frequently until the nuts begin to brown. Watch the entire time! Remove the pan from the heat and stir in the capers, their brine, the olives, saffron and its water; and a pinch of salt. Drain the currants. Add along with parsley, lemon zest, and lemon juice. Set aside.
- Put the remaining 1 tbsp of oil into a large frying pan and place over medium-high heat. Once hot, add the salmon fillets, skin side down, for 3 minutes until the skin is crisp. Lower the heat to medium, then flip the fillets over and continue to fry 2-4 minutes (depending on how well you like the salmon cooked). Remove from pan and set aside.
- Arrange the salmon on four plates and spoon on the salsa. Scatter the celery leaves on top.