Drain the currants and add them as well, along with the parsley, lemon zest and juice. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also … https://www.houseandgarden.co.uk/recipe/bridget-jones-pan-fried-salmon Wild salmon is expensive but if you’re a salmon fan, then it really is superb and very special. For those looking for other original fish suggestions, do sample these recipes: Nigella Lawson’s Cod with Toasted Almonds, Your email address will not be published. Finely grate in some lemon zest and a good squeeze of lemon juice. Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Your email address will not be published. Cover the currants with boiling water and set aside to soak for 20 minutes. Season lightly with salt. Here’s what you need to make this Celery Salad: How to make this Celery Salad. It can all be done pretty quickly though. I recall overdosing on chicken many years ago but have now found several innovative ways to prepare salmon. I actually love it but it has a strong flavour so makes itself known . Lay the salmon skin-side down in the hot oil and cook for about 5 minutes, or until the skin is brown and crisp. Account & Lists Account Returns & Orders. Stir in the capers and their brine, olives, saffron and its water, the drained currants and parsley. Learn how your comment data is processed. Add the salmon fillets, skin side down, and fry until the skin is crisp, about 3 minutes. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books … Celery can indeed by a ‘best friend’ in the kitchen but it requires an introduction from recipe writers like you! I didn’t actually time myself but it couldn’t have taken more than half an hour from start to eating. In particular, I was delighted to find a delightful recipe from Yotam Ottolenghi for Pan-Seared Salmon with Celery, Olives, and Capers recently reprinted in the New York Times. I hope you enjoy. Must try! I served the salmon with some lovely little new potatoes tossed in butter and a green salad. Set aside while you make the relish. For those unfamiliar with Mr. Ottolenghi, he is a British-Israeli chef who incorporates many Mediterranean flavors into his original cooking. Required fields are marked *. Salmon has become so popular that I often avoid it while dining out. And yes I agree it would go well with other proteins, I think it would be great with some grilled chicken. Ottolenghi is a Mediterranean inspired shop that dishes up healthy salads, pastries and desserts. Salmon with Celery, Pine Nut & Green Olive Salsa, Travel Gourmet’s Top 5 Gelaterie in London, Where to Eat with Kids: Honest Burgers, South Kensington, Cod With Potatoes, Cherry Tomatoes, Olives & Capers. A lifelong lover of good food and travel; writer and book editor. 2020: Oh, What a Year! It’s simple in the sense that there’s nothing difficult about it, but there’s quite a bit of chopping to do and I think it’s essential to do that and have everything ready before you start the actual cooking. Set the salsa aside and cook the salmon. . In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Jun 17, 2018 - Tinned smoked oysters are a store cupboard essential in the Ottolenghi household. Mar 3, 2012 - Explore Elena Chesta Schwarz's board "Ottolenghi Fan Club", followed by 1152 people on Pinterest. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Add the celery and pine nuts and fry for 4–5 minutes, stirring frequently, until the nuts begin to brown. It’s hard not to love this combination of tomato sauce, melted cheese, bread balls and garlic oil, which is sort of like a pizza, deconstructed If you prefer not to stuff the bread balls, you can skip that part and simply roll them until round, baking them in the same way The extra cheese can then be added to the sauce around the bread balls just before broiling Yes I think you need to like celery but lovely combination of flavours and textures in this so maybe worth a try – despite the celery . So I always buy organic (which of course must be farmed but I’m counting on it being healthier) or, when in season (roughly April-Sept/Oct), I like to treat myself occasionally to some wild salmon from my local fishmonger. Mine was a thick slice but a fillet from the tail end would be quite thin and need less cooking time. 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