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Ottolenghi’s skin-crisped salmon fillets with pine-nut salsa was mentioned in a British movie |

Ottolenghi’s skin-crisped salmon fillets with pine-nut salsa was mentioned in a British movie



Serves 4


You need two skillets for this; one to make the salsa, the other to cook the salmon.

1. Cover the currants with boiling water; set aside for 20 minutes.

2. On a large plate, mix the salmon with 1 tablespoon of the oil, and a generous pinch of salt and pepper.

3. In a large skillet, heat 5 tablespoons of the oil. Add the chopped celery and pine nuts and cook, stirring often, for 4 minutes, or until the nuts start to brown (they can burn easily). Remove the pan from the heat. Stir in the capers and brine, olives, saffron and liquid, and a pinch of salt. Drain the currants and add to the pan with the parsley, and lemon rind and juice; set aside.

4. In another large skillet over medium-high heat, heat the remaining 1 tablespoon oil. Add the salmon, skin side down, and cook for 3 minutes, or until the skin is very crisp. Lower the heat to medium, turn the salmon, and continue cooking for 2 to 4 minutes (depending on how much you like the salmon cooked).

5. Arrange the salmon on each of 4 plates and spoon over the salsa. Garnish with celery leaves. Sheryl Julian. Adapted from
“Ottolenghi SIMPLE”

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.

Category: Skillets  Tags: ,  Comments off
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