Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). 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. Festive and tasty. I was particularly drawn to the use currants and pine nuts. Ottolenghi is a Mediterranean inspired shop that dishes up healthy salads, pastries and desserts. Soak the currants in the hot water. I hope you enjoy. Preparation. Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Required fields are marked *. Sprinkle over a pinch of salt and grind over some pepper. Salmon with Celery, Pine Nuts & Green Olive Salsa – Serves One. Timing will also depend on your salmon cut. Sprinkle over a pinch of salt and grind over some pepper. 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original fish suggestions, do sample these recipes: Nigella Lawson’s Cod with Toasted Almonds, Your email address will not be published. The salsa is different from most and sounds like it would really be good served not only with your fish but other proteins as well. Yotam Ottolenghi for Pan-Seared Salmon with Celery, Olives, Kit-Kat’s Protein-Packed Poached Salmon and Quinoa Bowl, Salmon Farro Salad for an Early Spring Day, Seared Salmon with Fennel and Balsamic Lentils, Seared Salmon with Summer Vegetables from Food and Wine. Account & Lists Account Returns & Orders. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Mar 3, 2012 - Explore Elena Chesta Schwarz's board "Ottolenghi Fan Club", followed by 1152 people on Pinterest. Arrange the salmon on four plates and spoon on the salsa. I served the salmon with some lovely little new potatoes tossed in butter and a green salad. Divide the salmon on 4 plates and serve with the warm relish spooned on top. 2020: Oh, What a Year! Truffles: A Gift Suggestion for Gourmands ». Reduce the heat to medium, then flip the fillets over and continue to fry for 2 to 4 minutes (depending on how much you like the salmon cooked). Season lightly with salt. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked). I get why it works so well, I just wish I enjoyed celery on its own more. The nice thing is you can make a batch to have on hand during the busy week, because it actually tastes great, if not better, a couple of days later! Here it is the star of the salad paired with lentils and dates and crunchy almonds. Must try! A delightful salmon recipe. I’ve had a bit of a celery fetish happening lately! It’s so good. I eat salmon about once a week; I love its flavour but also know it’s good for me, being rich in Omega-3s. about 6 ounces or 180 grams, cut into 1/2-inch/1-centimeter dice, leaves removed and reserved for garnish, pitted and cut into 1/2-inch/1-centimeter dice. Cover the currants with boiling water and set aside to soak for 20 minutes. 10 Steps of the Mediterranean Diet. To make the salmon, preheat oven to 350 F. Place salmon, flesh side up, on parchment-lined baking tray. Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. The celery and olive relish is bursting with sweet, salty and sharp notes. Apparently it featured in one of the Bridget Jones films, but I wasn’t really interested in its glamorous film outing, only that it did indeed sound pretty simple and not too much of a challenge at the end of a busy day. This video is based on recommendations made by Dr. Kenneth Pelletier and helps you to lose weight and live a healthier lifestyle. 16) Bridget Jones’ Pan-Fried Salmo with Pine Nut Salsa – p 246. The salsa is quite intriguing. Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Set aside while you make the salsa. Set the salsa aside and cook the salmon. This recipe for pan-seared salmon has become one of my favorites. Add the celery and pine nuts to a frying pan with about 1 tablespoon olive oil. It was definitely worth just a little more effort than my usual midweek salmon supper and I’m sure I’ll be doing it again. https://ottolenghi.co.uk/recipes/grilled-salmon-with-pine-nut-salsa Finely grate in some lemon zest and a good squeeze of lemon juice. Ottolenghi calls this Celeriac & Lentils with Hazelnut and Mint salad "a hearty autumn main course." Add the salmon fillets, skin side down, and fry until the skin is crisp, about 3 minutes. Set aside while you make the salsa. Taste. But check. https://www.houseandgarden.co.uk/recipe/bridget-jones-pan-fried-salmon Spoon the salsa over the top. In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Remove from the pan and set aside. Salmon has become so popular that I often avoid it while dining out. Add the celery and pine nuts to a frying pan with about 1 tablespoon olive oil. Finely slice the celery on an angle, then toss it together with everything else. Waitrose recipe for Yotam Ottolenghi’s sweet and sour celeriac and swede. My focus today is salmon. Although salmon is rarely found in Mediterranean cuisine, the use of fish in a diet is always welcome. Stir in the capers and their brine, olives, saffron and its water, the drained currants and parsley. Ottolenghi adds some salt but if your capers and olives are quite salty, I don’t think you’ll need it; I didn’t. I was thinking the same thing…I think I’m going to try it out on friends. May 10, 2020 - Yotam Ottolenghi’s salmon: pan-seared salmon with celery, olives and capers. (Despite making a quarter of the given ingredients there was still quite a lot; enough really for two and I have some left over despite a generous serving.). 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. Your email address will not be published. Drizzle a little olive oil over the salmon fillet and rub gently with your fingers to cover. Cover the currants with boiling water and leave to soak at least 20 minutes. Celery can indeed by a ‘best friend’ in the kitchen but it requires an introduction from recipe writers like you! Sadly a lot of farmed salmon lacks the health benefits and is pretty tasteless. Oh … and a glass of chilled white wine! I didn’t actually time myself but it couldn’t have taken more than half an hour from start to eating. Wild salmon is expensive but if you’re a salmon fan, then it really is superb and very special. 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. Well, it may be midweek but it did seem quite a special meal. Photograph: Andrew Scrivani/NYT He also names it after Bridget … but I gave that a miss. Lovely. Mix all together. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books … Scatter reserved celery leaves (if using) and serve immediately. Put 75 ml of olive oil into a large sauté pan and place on a medium-high heat. And yes I agree it would go well with other proteins, I think it would be great with some grilled chicken. Lay the salmon skin-side down in the hot oil and cook for about 5 minutes, or until the skin is brown and crisp. Hello, Sign in. Learn how your comment data is processed. I finally figured out how his pistachios are such a vibrant green instead of the dull olive ones I usually see. Although not featured in the title, they add a bit of color to an otherwise traditional presentation of salmon. This site uses Akismet to reduce spam. Heat about ½ tablespoon olive oil in a frying pan over a medium-hot heat. Here’s what you need to make this Celery Salad: How to make this Celery Salad. Mix the salmon with 2 t of oil, a pinch of salt, and a good grind of pepper. I took a fillet of organic salmon from my freezer for supper today. Put olive oil in a saute pan set over high heat. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. … Happy Christmas! Set aside while you make the salsa. Salmon is a naturally oily fish and I always look forward to seeing the imaginative use of vegetables and spices. Ottolenghi’s recipe is for 4; he talks of halving it for 2; I roughly quartered it for just me! Yotam Ottolenghi’s confit salmon pasta with cardamom and lime. And no wonder: they're an incredibly versatile and handy ingredient, not to mention damned tasty, too Usually, to be honest, I don’t do anything very imaginative with it midweek but after the success of the gorgeous bulgur wheat recipe from Ottolenghi’s Simple book a few days ago, I thought it worth taking a look to see if there were any salmon recipes. 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 Cover the currants with boiling water and set aside to soak for 20 minutes. It was quite a crunchy salsa but fabulous, fresh flavours that went perfectly with the fish. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also … It can all be done pretty quickly though. Cart It was really gorgeous. Drizzle a little olive oil over the salmon fillet and rub gently with your fingers to cover. 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. I eat salmon at least once a week as well. Mar 2, 2018 - An weekday dish with unusual flavor from Sicily: pan-seared salmon with celery, olives and capers. Set aside while you make the relish. Mine was a thick slice but a fillet from the tail end would be quite thin and need less cooking time. I actually love it but it has a strong flavour so makes itself known . Let sit at room temperature 15 minutes. A lifelong lover of good food and travel; writer and book editor. When the salmon is ready, lay on a serving plate. 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 . Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Unfamiliar with Mr. Ottolenghi, he is a Mediterranean inspired shop that dishes up healthy,. And swede diet is always welcome of fish in a frying pan with about 1 of. 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