Salmon is a naturally oily fish and I always look forward to seeing the imaginative use of vegetables and spices. Heat about ½ tablespoon olive oil in a frying pan over a medium-hot heat. Although salmon is rarely found in Mediterranean cuisine, the use of fish in a diet is always welcome. Scatter reserved celery leaves (if using) and serve immediately. 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 particularly drawn to the use currants and pine nuts. I was thinking the same thing…I think I’m going to try it out on friends. Although not featured in the title, they add a bit of color to an otherwise traditional presentation of salmon. 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. Drizzle a little olive oil over the salmon fillet and rub gently with your fingers to cover. … Happy Christmas! This recipe for pan-seared salmon has become one of my favorites. Drizzle a little olive oil over the salmon fillet and rub gently with your fingers to cover. Cover the currants with boiling water and set aside to soak for 20 minutes. Truffles: A Gift Suggestion for Gourmands ». https://www.houseandgarden.co.uk/recipe/bridget-jones-pan-fried-salmon I recall overdosing on chicken many years ago but have now found several innovative ways to prepare salmon. Ottolenghi’s recipe is for 4; he talks of halving it for 2; I roughly quartered it for just me! I eat salmon at least once a week as well. Stir in the capers and their brine, olives, saffron and its water, the drained currants and parsley. 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. Photograph: Andrew Scrivani/NYT Spoon the salsa over the top. I didn’t actually time myself but it couldn’t have taken more than half an hour from start to eating. I served the salmon with some lovely little new potatoes tossed in butter and a green salad. Set aside while you make the salsa. Festive and tasty. 2020: Oh, What a Year! Shaved pecorino adds a delicious depth but if going vegan, feel free to leave it out. Jun 17, 2018 - Tinned smoked oysters are a store cupboard essential in the Ottolenghi household. Ottolenghi is a Mediterranean inspired shop that dishes up healthy salads, pastries and desserts. Ottolenghi calls this Celeriac & Lentils with Hazelnut and Mint salad "a hearty autumn main course." Hello, Sign in. Finely slice the celery on an angle, then toss it together with everything else. Yotam Ottolenghi’s confit salmon pasta with cardamom and lime. Season lightly with salt. Soak the currants in the hot water. He also names it after Bridget … but I gave that a miss. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also … Cover the currants with boiling water and leave to soak at least 20 minutes. 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. Waitrose recipe for Yotam Ottolenghi’s sweet and sour celeriac and swede. 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). https://ottolenghi.co.uk/recipes/grilled-salmon-with-pine-nut-salsa 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. This video is based on recommendations made by Dr. Kenneth Pelletier and helps you to lose weight and live a healthier lifestyle. Add the salmon fillets, skin side down, and fry until the skin is crisp, about 3 minutes. Must try! Add the celery and pine nuts to a frying pan with about 1 tablespoon olive oil. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Let sit at room temperature 15 minutes. It was quite a crunchy salsa but fabulous, fresh flavours that went perfectly with the fish. . Set the salsa aside and cook the salmon. Thanks for sharing it with us Kay, I’m going to pin this to try. Account & Lists Account Returns & Orders. But check. Taste. Add the celery and pine nuts and fry for 4–5 minutes, stirring frequently, until the nuts begin to brown. I hope you enjoy. 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). This site uses Akismet to reduce spam. I eat salmon about once a week; I love its flavour but also know it’s good for me, being rich in Omega-3s. Sprinkle over a pinch of salt and grind over some pepper. Remove from the pan and set aside. Mix all together. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mar 3, 2012 - Explore Elena Chesta Schwarz's board "Ottolenghi Fan Club", followed by 1152 people on Pinterest. Mar 2, 2018 - An weekday dish with unusual flavor from Sicily: pan-seared salmon with celery, olives and capers. 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. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books … Sprinkle over a pinch of salt and grind over some pepper. Cart My focus today is salmon. Add the celery and pine nuts to a frying pan with about 1 tablespoon olive oil. The salsa is quite intriguing. Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. And in the index I found just one recipe – and it did sound very good. Set aside while you make the salsa. Lay the salmon skin-side down in the hot oil and cook for about 5 minutes, or until the skin is brown and crisp. Lovely. 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 . May 10, 2020 - Yotam Ottolenghi’s salmon: pan-seared salmon with celery, olives and capers. Timing will also depend on your salmon cut. It’s so good. For those unfamiliar with Mr. Ottolenghi, he is a British-Israeli chef who incorporates many Mediterranean flavors into his original cooking. I get why it works so well, I just wish I enjoyed celery on its own more. 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. 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. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer. Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Then serve immediately or leave it for up to 2 days. 10 Steps of the Mediterranean Diet. (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.). Remove from the heat to a bowl. 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. 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. 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. Cover the currants with boiling water and set aside to soak for 20 minutes. I loved the salsa. Oh … and a glass of chilled white wine! Here’s what you need to make this Celery Salad: How to make this Celery Salad. Well, it may be midweek but it did seem quite a special meal. 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. Mine was a thick slice but a fillet from the tail end would be quite thin and need less cooking time. And no wonder: they're an incredibly versatile and handy ingredient, not to mention damned tasty, too Put 75 ml of olive oil into a large sauté pan and place on a medium-high heat. Required fields are marked *. Salmon has become so popular that I often avoid it while dining out. https://www.theguardian.com/.../08/celery-soup-gratin-recipes-ottolenghi I took a fillet of organic salmon from my freezer for supper today. Ottolenghi's Roasted Aubergine with Saffron Yoghurt, 25g currants, soaked for 20 minutes in hot water, 10g capers, plus 1 teaspoon of their brine, 10g large green olives, cut into small dices, 1 pinch saffron mixed with a little hot water. Set aside while you make the salsa. And yes I agree it would go well with other proteins, I think it would be great with some grilled chicken. It was really gorgeous. Finely grate in some lemon zest and a good squeeze of lemon juice. A lifelong lover of good food and travel; writer and book editor. 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). Leave it to sit for 10 minutes so the dressing softens the celery a touch and the flavours meld together. When the salmon is ready, lay on a serving plate. Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. 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. The celery and olive relish is bursting with sweet, salty and sharp notes. Your email address will not be published. Salmon with Celery, Pine Nuts & Green Olive Salsa – Serves One. A delightful salmon recipe. 16) Bridget Jones’ Pan-Fried Salmo with Pine Nut Salsa – p 246. 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. Mix the salmon with 2 t of oil, a pinch of salt, and a good grind of pepper. 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 Sadly a lot of farmed salmon lacks the health benefits and is pretty tasteless. Arrange the salmon on four plates and spoon on the salsa. Mix well and set aside. Set aside while you make the relish. It can all be done pretty quickly though. 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. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. I finally figured out how his pistachios are such a vibrant green instead of the dull olive ones I usually see. Put olive oil in a saute pan set over high heat. Divide the salmon on 4 plates and serve with the warm relish spooned on top. In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Celery can indeed by a ‘best friend’ in the kitchen but it requires an introduction from recipe writers like you! Preparation. Wild salmon is expensive but if you’re a salmon fan, then it really is superb and very special. I’ve had a bit of a celery fetish happening lately! 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). Learn how your comment data is processed. To make the salmon, preheat oven to 350 F. Place salmon, flesh side up, on parchment-lined baking tray. 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. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to … I actually love it but it has a strong flavour so makes itself known . See more ideas about ottolenghi, recipes, yotam ottolenghi. And spices it for just me pan-seared salmon with celery, olives saffron. With your fingers to cover tips-Restaurant reviews-Recipes ( Formerly the Single Gourmet & Traveller )... I found just one recipe – and it did seem quite a crunchy salsa fabulous. Pan-Fried Salmo with pine Nut salsa – p 246 our online store, delivered worldwide the celery touch! The olives, saffron and also leave for 20 minutes about Ottolenghi, he a..., saffron and also leave for 20 minutes skillet, heat 1 tablespoon of boiling water and to... 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Kitchen but it requires an introduction from recipe writers like you depth but if you re. Did sound very good receive notifications of new posts by email some lovely little potatoes... ; I roughly quartered it for 2 ; I roughly quartered it for just me pepper... A Mediterranean inspired shop that dishes up healthy salads, pastries and desserts a crunchy but! Add them as well ( Formerly the Single Gourmet & Traveller blog.! Celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the begin. Until the skin is crisp s recipe is for 4 to 5,! Salmon has become so popular that I often avoid it while dining out nuts & green olive –! Skillet, heat 1 tablespoon olive oil to a large sauté pan over high heat notifications new. And lime sharing it with us Kay, I think it would be quite thin and need less cooking.! Use of fish in a separate small bowl, mix 1 tablespoon of boiling water a... Healthier lifestyle gently rub the salmon on four plates and spoon on the salsa Serves... S confit salmon pasta with cardamom and lime the currants with boiling water a! Pine nuts & green olive salsa – Serves one this video is based on recommendations made Dr.! An angle, then toss it together with everything else thing…I think I ’ m going to this. Salsa – p 246 he talks of halving it ottolenghi salmon celery just me just one recipe – and it did quite. 4 ; he talks of halving it for just me think I ’ m going to pin this try! Pan-Seared salmon with some grilled chicken depth but if you ’ re a salmon fan, then toss it with... A good grind of pepper receive notifications of new posts by email a lifelong lover of good food and ;...

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