Okay yes, this recipe sounds weird. But trust me, it’s really delicious. The currants bring sweetness, the capers bring briny, the olives bring salty, and the pine nuts give it crunch. The sauce is so good I usually double it. Adapted from Yotam Ottolenghi.
- 100 g currants
- 4 salmon fillets (500 g), ideally skin on
- 100 ml olive oil
- 4 celery sticks, cut into 1 cm dice
- 30 g pine nuts, roughly chopped
- 40 g capers, plus 2 T of their brine
- 40 g large green olives (I like to use castelvetrano), pitted and diced
- 1 good pinch of saffron threads, mixed with 1 T hot water
- 2 T parsley, roughly chopped
- 1 tsp lemon zest=
- 1-2 t lemon juice
- salt and black pepper
- 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 2 t of oil, a pinch of salt, and a good grind of pepper. Set aside while you make the salsa.
- Put 75 ml of olive oil into a large sauté pan and place on a medium-high heat.
- Add the celery and pine nuts and fry for 4–5 minutes, stirring frequently, until the nuts begin to brown. (Note: don’t take your eyes off the nuts, as they can easily burn).
- Remove the pan from the heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt.
- Drain the currants and add to salsa mixture, along with the parsley, lemon zest and lemon juice. Set aside. (Note: you should taste this and decide if you want to add more lemon for a slightly more zesty salsa.)
- Put the remaining 1 T of oil into a large frying pan and place on a medium-high heat.
- Once hot, add the salmon fillets, skin side down, and fry for 3 minutes, until the skin is crisp.
- Reduce the heat to medium, then flip the fillets over and continue to fry for 2–4 minutes. Remove from the pan and set aside. (If you have a thermapen, you should aim to have the salmon be at 125-130 degrees F.)
- To serve, arrange the salmon on four plates and spoon over the salsa.