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