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. Account & Lists Account Returns & Orders. Yotam Ottolenghi’s confit salmon pasta with cardamom and lime. It was really gorgeous. Lay the salmon skin-side down in the hot oil and cook for about 5 minutes, or until the skin is brown and crisp. https://www.theguardian.com/.../08/celery-soup-gratin-recipes-ottolenghi Mix the salmon with 2 t of oil, a pinch of salt, and a good grind of pepper. Sprinkle over a pinch of salt and grind over some pepper. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also … Stir in the capers and their brine, olives, saffron and its water, the drained currants and parsley. And yes I agree it would go well with other proteins, I think it would be great with some grilled chicken. Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Drizzle a little olive oil over the salmon fillet and rub gently with your fingers to cover. 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. This recipe for pan-seared salmon has become one of my favorites. Must try! Add the celery and pine nuts to a frying pan with about 1 tablespoon olive oil. I eat salmon about once a week; I love its flavour but also know it’s good for me, being rich in Omega-3s. Mix well and set aside. Cover the currants with boiling water and leave to soak at least 20 minutes. When the salmon is ready, lay on a serving plate. 10 Steps of the Mediterranean Diet. Jun 17, 2018 - Tinned smoked oysters are a store cupboard essential in the Ottolenghi household. I took a fillet of organic salmon from my freezer for supper today. A lifelong lover of good food and travel; writer and book editor. Set aside while you make the relish. Oh … and a glass of chilled white wine! 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! Learn how your comment data is processed. Photograph: Andrew Scrivani/NYT Leave it to sit for 10 minutes so the dressing softens the celery a touch and the flavours meld together. Add the salmon fillets, skin side down, and fry until the skin is crisp, about 3 minutes. Cart 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. 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). Drain the currants and add them as well, along with the parsley, lemon zest and juice. Here it is the star of the salad paired with lentils and dates and crunchy almonds. Soak the currants in the hot water. Put olive oil in a saute pan set over high heat. 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. I didn’t actually time myself but it couldn’t have taken more than half an hour from start to eating. Sadly a lot of farmed salmon lacks the health benefits and is pretty tasteless. 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. Mix all together. For those unfamiliar with Mr. Ottolenghi, he is a British-Israeli chef who incorporates many Mediterranean flavors into his original cooking. Scatter reserved celery leaves (if using) and serve immediately. Ottolenghi is a Mediterranean inspired shop that dishes up healthy salads, pastries and desserts. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to … Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books … 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). 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. I finally figured out how his pistachios are such a vibrant green instead of the dull olive ones I usually see. To make the salmon, preheat oven to 350 F. Place salmon, flesh side up, on parchment-lined baking tray. Mar 3, 2012 - Explore Elena Chesta Schwarz's board "Ottolenghi Fan Club", followed by 1152 people on Pinterest. I recall overdosing on chicken many years ago but have now found several innovative ways to prepare salmon. Festive and tasty. Ottolenghi adds some salt but if your capers and olives are quite salty, I don’t think you’ll need it; I didn’t. Your email address will not be published. Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). Here’s what you need to make this Celery Salad: How to make this Celery Salad. Thanks for sharing it with us Kay, I’m going to pin this to try. 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. 16) Bridget Jones’ Pan-Fried Salmo with Pine Nut Salsa – p 246. Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. This video is based on recommendations made by Dr. Kenneth Pelletier and helps you to lose weight and live a healthier lifestyle. . Wild salmon is expensive but if you’re a salmon fan, then it really is superb and very special. 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). And in the index I found just one recipe – and it did sound very good. Season lightly with salt. Heat about ½ tablespoon olive oil in a frying pan over a medium-hot heat. A delightful salmon recipe. The salsa is quite intriguing. https://ottolenghi.co.uk/recipes/grilled-salmon-with-pine-nut-salsa I loved the salsa. Although not featured in the title, they add a bit of color to an otherwise traditional presentation of salmon. See more ideas about ottolenghi, recipes, yotam ottolenghi. Sprinkle over a pinch of salt and grind over some pepper. Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Hello, Sign in. Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. … Happy Christmas! Taste. Salmon is a naturally oily fish and I always look forward to seeing the imaginative use of vegetables and spices. In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. May 10, 2020 - Yotam Ottolenghi’s salmon: pan-seared salmon with celery, olives and capers. (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.). 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. 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 . Set aside while you make the salsa. 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. Truffles: A Gift Suggestion for Gourmands ». Remove from the pan and set aside. Lovely. 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). 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. Although salmon is rarely found in Mediterranean cuisine, the use of fish in a diet is always welcome. Divide the salmon on 4 plates and serve with the warm relish spooned on top. Spoon the salsa over the top. Timing will also depend on your salmon cut. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Shaved pecorino adds a delicious depth but if going vegan, feel free to leave it out. Then serve immediately or leave it for up to 2 days. It can all be done pretty quickly though. This site uses Akismet to reduce spam. 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. I was particularly drawn to the use currants and pine nuts. Remove from the heat to a bowl. Arrange the salmon on four plates and spoon on the salsa. Mine was a thick slice but a fillet from the tail end would be quite thin and need less cooking time. It’s so good. Required fields are marked *. Put 75 ml of olive oil into a large sauté pan and place on a medium-high 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 2020: Oh, What a Year! But check. The celery and olive relish is bursting with sweet, salty and sharp notes. Finely slice the celery on an angle, then toss it together with everything else. Add the celery and pine nuts and fry for 4–5 minutes, stirring frequently, until the nuts begin to brown. Set the salsa aside and cook the salmon. Drizzle a little olive oil over the salmon fillet and rub gently with your fingers to cover. 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 was thinking the same thing…I think I’m going to try it out on friends. 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 to a frying pan with about 1 tablespoon olive oil. Waitrose recipe for Yotam Ottolenghi’s sweet and sour celeriac and swede. I actually love it but it has a strong flavour so makes itself known . Ottolenghi calls this Celeriac & Lentils with Hazelnut and Mint salad "a hearty autumn main course." I’ve had a bit of a celery fetish happening lately! 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. Salmon with Celery, Pine Nuts & Green Olive Salsa – Serves One. Salmon has become so popular that I often avoid it while dining out. I hope you enjoy. Set aside while you make the salsa. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer. I get why it works so well, I just wish I enjoyed celery on its own more. Set aside while you make the salsa. Mar 2, 2018 - An weekday dish with unusual flavor from Sicily: pan-seared salmon with celery, olives and capers. Let sit at room temperature 15 minutes. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Cover the currants with boiling water and set aside to soak for 20 minutes. It was quite a crunchy salsa but fabulous, fresh flavours that went perfectly with the fish. My focus today is salmon. https://www.houseandgarden.co.uk/recipe/bridget-jones-pan-fried-salmon Cover the currants with boiling water and set aside to soak for 20 minutes. Finely grate in some lemon zest and a good squeeze of lemon juice. Ottolenghi’s recipe is for 4; he talks of halving it for 2; I roughly quartered it for just me! Well, it may be midweek but it did seem quite a special meal. 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. He also names it after Bridget … but I gave that a miss. I served the salmon with some lovely little new potatoes tossed in butter and a green salad. I eat salmon at least once a week as well. 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. Preparation. 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