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Bridget Jones's Pan-Fried Salmon with Pine Nut Salsa (Simple, Pg 246)
Ingredients
  • 100g currants
  • 4 salmon fillets, skin on and pin-boned (500g)
  • 100ml olive oil
  • 4 celery sticks, cut into 1cm dice (180g), leaves removed but kept for garnish
  • 30g pine nuts, roughly chopped
  • 40g capers, plus 2 tbsp of their brine
  • 40g large green olives, pitted and cut into 1cm dice (about 8)
  • 1 good pinch of saffron threads (¼tsp), mixed with 1 tbsp hot water
  • 20g parsley, roughly chopped
  • 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1 tsp
  • salt and black pepper
Steps
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