Pan-Seared Salmon With Celery, Olives & Capers | #Ottolenghi

The pan-seared salmon with celery, olives and capers dish is inspired by Yotam Ottolenghi. In a recent article he wrote on the New York Times, he outlined: Salmon, Two Ways: One Epic, one everyday. Furthermore, he looks deeper into the balancing act in the kitchen. Is there a way to deliver the impact we crave in our food — surprising, complex, bold and, of course, delicious — without having to put together 18 ingredients and set aside the two hours we can’t spare when cooking on a weekday? The answer is yes. Better yet, he gives us this everyday salmon recipe that delivers the bold signature flavor we come to expect from Ottolenghi.

A quick pan-seared is my preferred cooking method for a fillet of salmon. Since I like my salmon on the raw side, it’s something that can be delivered consistently when pan-searing on the stovetop in a cast-iron pan.

This dish benefits from the classic Sicilian contrast of currants, olives and pine nuts, although I’d not have imagined that with seafood. The celery and olive relish may require additional prep time to chop and brown. But it’s well worth the effort. Surprisingly (or maybe not — when it comes to Ottolenghi recipes), its uncommon sweet, salty and sharp note adds tons of flavor and interest to the salmon. I can eat an entire bowl of this and I did. This celery and olive relish can brighten many fish or meat dishes.

Another brilliant and vibrant recipe from Yotam Ottolenghi. He did it again, this time in an everyday dish with surprising, bold and complex flavor. Give this pan-seared salmon with celery, olives and capers recipe a try. You won’t be disappointed. I’m posting this at the IHCC’s potluck gathering.

Pop of color from the fresh currants

Print Recipe

Pan-Seared Salmon With Celery, Olives and Capers

Serves: 4

Ingredients

• ⅔ cup/100 grams currants
• Generous pinch of saffron
• 4 salmon fillets (about 4 ounces each), skin on
• About 1/2 cup/100 milliliters olive oil
• Salt and black pepper
• 4 sticks celery (about 6 ounces/180 grams), cut into 1/2-inch/1-centimeter dice, leaves removed and reserved for garnish
• ¼ cup/30 grams pine nuts, roughly chopped
• Scant 1/4 cup/40 grams drained capers, plus 2 tablespoons of their brine
• 8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
• ⅓ cup/20 grams parsley, roughly chopped
• 1 teaspoon finely grated lemon zest
• 1 teaspoon lemon juice

Instructions

1

Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.

2

Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.

3

Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. 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). Turn off 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 them as well, along with the parsley, lemon zest and juice. Mix well and set aside.

4

In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. 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).

5

Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Notes

Adapted from the New York Times https://cooking.nytimes.com/recipes/1019190-pan-seared-salmon-with-celery-olives-and-capers