. Put 75 ml of olive oil into a large sauté pan and place on a medium-high heat. Taste. This recipe for pan-seared salmon has become one of my favorites. 2020: Oh, What a Year! May 10, 2020 - Yotam Ottolenghi’s salmon: pan-seared salmon with celery, olives and capers. A lifelong lover of good food and travel; writer and book editor. Remove from the heat to a bowl. I didn’t actually time myself but it couldn’t have taken more than half an hour from start to eating. Your email address will not be published. Celery can indeed by a ‘best friend’ in the kitchen but it requires an introduction from recipe writers like you! Learn how your comment data is processed. Hello, Sign in. And no wonder: they're an incredibly versatile and handy ingredient, not to mention damned tasty, too The salsa is quite intriguing. 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. Season lightly with salt. Finely grate in some lemon zest and a good squeeze of lemon juice. Truffles: A Gift Suggestion for Gourmands ». Add the celery and pine nuts to a frying pan with about 1 tablespoon olive oil. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also … … Happy Christmas! Oh … and a glass of chilled white wine! I served the salmon with some lovely little new potatoes tossed in butter and a green salad. Then serve immediately or leave it for up to 2 days. Mix the salmon with 2 t of oil, a pinch of salt, and a good grind of pepper. Set aside while you make the relish. I eat salmon at least once a week as well. I finally figured out how his pistachios are such a vibrant green instead of the dull olive ones I usually see. Let sit at room temperature 15 minutes. (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.). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. 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. In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Drizzle a little olive oil over the salmon fillet and rub gently with your fingers to cover. A delightful salmon recipe. But check. Set aside while you make the salsa. Add the celery and pine nuts, and cook stirring frequently, until the nuts begin to brown, about 3 minutes (don’t take your eyes off them, because they burn easily). Cover the currants with boiling water and set aside to soak for 20 minutes. Here it is the star of the salad paired with lentils and dates and crunchy almonds. https://www.theguardian.com/.../08/celery-soup-gratin-recipes-ottolenghi It was quite a crunchy salsa but fabulous, fresh flavours that went perfectly with the fish. Sprinkle over a pinch of salt and grind over some pepper. Cook over a high heat for about 5 minutes, watching and turning constantly so it doesn’t burn, until the nuts are turning a nice golden 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 For those unfamiliar with Mr. Ottolenghi, he is a British-Israeli chef who incorporates many Mediterranean flavors into his original cooking. 10 Steps of the Mediterranean Diet. I’ve had a bit of a celery fetish happening lately! 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. It can all be done pretty quickly though. Finely slice the celery on an angle, then toss it together with everything else. Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). Ottolenghi’s recipe is for 4; he talks of halving it for 2; I roughly quartered it for just me! 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. Cart Turn over and cook for about 2-4 minutes or until the salmon is cooked as you prefer it – I like mine still slightly pink-rare in the middle. Well, it may be midweek but it did seem quite a special meal. Mix all together. Although not featured in the title, they add a bit of color to an otherwise traditional presentation of salmon. 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! Salmon with Celery, Pine Nuts & Green Olive Salsa – Serves One. I am taking inspiration for these two recipes from the two tips of Europe: Sweden at the very north for my “epic” recipe and Sicily in the south for the everyday version. Here’s what you need to make this Celery Salad: How to make this Celery Salad. Preparation. Arrange the salmon on four plates and spoon on the salsa. Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. To make the salmon, preheat oven to 350 F. Place salmon, flesh side up, on parchment-lined baking tray. Timing will also depend on your salmon cut. I eat salmon about once a week; I love its flavour but also know it’s good for me, being rich in Omega-3s. Mix well and set aside. Soak the currants in the hot water. Put olive oil in a saute pan set over high heat. Spoon the salsa over the top. Lovely. Wild salmon is expensive but if you’re a salmon fan, then it really is superb and very special. I hope you enjoy. Add the celery and pine nuts to a frying pan with about 1 tablespoon olive oil. 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). 1/3 cup/75 milliliters of olive oil to a large sauté pan and Place a! Fingers to cover products, hard to find pantry ingredients and signed books from online... The currants with boiling water and set aside to soak at least 20 minutes or longer those unfamiliar Mr.... Also leave for 20 minutes is expensive but if going vegan, free! Week as well, it may be midweek but it has a strong flavour so makes itself known proteins... 4 ; he talks of halving it for just me chilled white wine `` a hearty autumn main course ''... Salty and sharp notes incorporates many Mediterranean flavors into his original cooking it sit. For 2 ; I roughly quartered it for 2 ; I roughly quartered it for up to 2 days ’... 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