Bridget Jones' Salmon
Silly name for a delicious dish.....don't blame me, blame Ottolenghi.
He named this recipe after a goofy movie.
But who cares? The recipe is great.
It is an interesting version of a salsa verde, with the additions of currants and nuts.
I loved it.
It is not only delicious on fish, but GREAT on roasted cauliflower or any roasted veg.
In fact, I had leftover salsa, so I used it on top of a quinoa salad w/ beets and roasted carrots. DIVINE.
Since I didn't have pine nuts, which are used in Yotam's original recipe, I subbed in slivered almonds (which I like better than pignolis anyway)....and I omitted the saffron (not necessary, and I didn't have it).
This was a pleasant surprise, and I served the fish room temperature along w/ my quinoa salad. So good.
Ottolenghi wants you to sear the fish entirely on the stove-top. I find my method to be better, and foolproof, so here it is, in case you are interested:
For 1/2 lb. salmon portions WITH SKIN ON:
Season the fish w/ kosher salt & pepper.
In a heavy skillet (I love my All Clad stainless for searing), heat about 2 tbsp olive oil in the skillet and get it nice and hot.
Lay the salmon filets (2 at a time) in the hot oil and sear 2 minutes FLESH SIDE DOWN.
Flip over w/ a fish spatula and transfer to a preheated 400F oven and finish cooking about 8 minutes more in the oven.
Be super careful when you remove the skillet from the oven, the handle will be piping hot...so use a mitt and keep it on the handle.
Now your salmon is ready to receive this beautiful salsa, just transfer the fish to a platter, and the skin will stay behind.
Here is the link to Ottolenghi's original recipe (from his cookbook SIMPLE).
Here is how I made it, omitting the saffron and reducing some of the ingredients.
For the salsa:
2 ribs celery, diced
2 tbsp capers with some brine
zest of a lemon
1 tsp lemon juice
1/2 c. chopped fresh flat leaf parsley
1/4 c. currants, soaked in hot water for 15 minutes (till plumpy)
pinch of sea salt
1/3 cup of good green olives, (like picholine, or Castelvetrano), pitted and chopped
1/4 cup of slivered almonds or pine nuts (I vote for the almonds)
Put about 3 tbsp of olive oil into a heavy sauté pan and place on a high heat.
Add the celery and nuts and fry for 4–5 minutes, stirring frequently, until the nuts begin to brown (don’t take your eyes off them, as they can easily burn).
Remove the pan from the heat and stir in the capers and their brine, the olives, and a pinch of salt. Drain the currants and add them, along with the parsley, lemon zest and lemon juice.
Pour into a bowl and reserve for topping your salmon or vegetables.
This stuff is addictive!