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Ottolenghi Bridget Jones' Pan-Fried Salmon with Pine Nut Salsa Review
Ingredients
  • ¾ cup dried currants
  • 4 (4 to 5 ounce) skin-on salmon fillets
  • 7 tablespoons olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 4 medium celery stalks, leaves removed but kept for garnish, stalks cut into ½-inch dice
  • ¼ cup pine nuts, coarsely chopped
  • ¼ cup brined capers
  • 2 tablespoons caper brine
  • ⅓ cup large green olives (about 8), pitted and cut into ½-inch dice
  • ¼ teaspoon saffron threads mixed with 1 tablespoon hot water
  • 1 cup fresh parsley leaves, coarsely chopped
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • Shop Recipe
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