- 100 g dried currants
- 4 salmon filets, skin on no bones
- 100ml olive oil
- 4 celery sticks cut into 1 cm pieces (180g) leaves removed but saved for garnish
- 30g pine nuts, roughly chopped
- 40g capers, plus 2 tbsp of their brine
- 40g large green olives, pitted and cut into 1cm pieces (about 8)
- 1 good pinch of saffron threads (1/4 tsp) 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 pepper
Cover the currants with boiling water and set aside to soak for 20 minutes while you prep the salmon and make the salsa.
Mix the salmon with 2 tsp oil, salt and pepper and set aside.
Put 75ml of olive oil into a large saucepan and place on high heat. Add the celery and pinenuts and fry for 4-5 minutes, stirring frequently until the nuts begin to brown (dont take your eyes off of this as they will easily burn) Remove the pan from the heat and stir in the capers and brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add along with the parsley, lemon zest and juice. Set aside.
Put the remaining 1 tbsp of oil into a large pan and place on medium high heat. Once hot, add the salmon filets, skin side down and fry for 3 minutes. Reduce the heat to medium then flip the filets and continue to fry for 2-4 minutes.