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. 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. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer. My focus today is salmon. In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. I was thinking the same thing…I think I’m going to try it out on friends. Although salmon is rarely found in Mediterranean cuisine, the use of fish in a diet is always welcome. I actually love it but it has a strong flavour so makes itself known . I eat salmon at least once a week as well. Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to … Leave it to sit for 10 minutes so the dressing softens the celery a touch and the flavours meld together. And in the index I found just one recipe – and it did sound very good. Heat about ½ tablespoon olive oil in a frying pan over a medium-hot heat. Remove from the pan and set aside. Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. 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. Ottolenghi is a Mediterranean inspired shop that dishes up healthy salads, pastries and desserts. May 10, 2020 - Yotam Ottolenghi’s salmon: pan-seared salmon with celery, olives and capers. 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. Cover the currants with boiling water and leave to soak at least 20 minutes. The salsa is quite intriguing. See more ideas about ottolenghi, recipes, yotam ottolenghi. Festive and tasty. Wild salmon is expensive but if you’re a salmon fan, then it really is superb and very special. Salmon has become so popular that I often avoid it while dining out. Ottolenghi adds some salt but if your capers and olives are quite salty, I don’t think you’ll need it; I didn’t. 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. To make the salmon, preheat oven to 350 F. Place salmon, flesh side up, on parchment-lined baking tray. Spoon the salsa over the top. Mix all together. 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). Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Mar 2, 2018 - An weekday dish with unusual flavor from Sicily: pan-seared salmon with celery, olives and capers. 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 unfamiliar with Mr. Ottolenghi, he is a British-Israeli chef who incorporates many Mediterranean flavors into his original cooking. 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). Photograph: Andrew Scrivani/NYT Truffles: A Gift Suggestion for Gourmands ». I finally figured out how his pistachios are such a vibrant green instead of the dull olive ones I usually see. I loved the salsa. It was really gorgeous. Set aside while you make the salsa. 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 I get why it works so well, I just wish I enjoyed celery on its own more. 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! He also names it after Bridget … but I gave that a miss. This video is based on recommendations made by Dr. Kenneth Pelletier and helps you to lose weight and live a healthier lifestyle. Salmon is a naturally oily fish and I always look forward to seeing the imaginative use of vegetables and spices. 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). Put 75 ml of olive oil into a large sauté pan and place on a medium-high heat. A lifelong lover of good food and travel; writer and book editor. https://www.theguardian.com/.../08/celery-soup-gratin-recipes-ottolenghi I eat salmon about once a week; I love its flavour but also know it’s good for me, being rich in Omega-3s. Timing will also depend on your salmon cut. Ottolenghi’s recipe is for 4; he talks of halving it for 2; I roughly quartered it for just me! Required fields are marked *. . Waitrose recipe for Yotam Ottolenghi’s sweet and sour celeriac and swede. Preparation. Divide the salmon on 4 plates and serve with the warm relish spooned on top. Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. 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. Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Ottolenghi calls this Celeriac & Lentils with Hazelnut and Mint salad "a hearty autumn main course." 16) Bridget Jones’ Pan-Fried Salmo with Pine Nut Salsa – p 246. Here’s what you need to make this Celery Salad: How to make this Celery Salad. I served the salmon with some lovely little new potatoes tossed in butter and a green salad. Put olive oil in a saute pan set over high heat. Lovely. Then serve immediately or leave it for up to 2 days. Drain the currants and add them as well, along with the parsley, lemon zest and juice. I’ve had a bit of a celery fetish happening lately! 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. Add the salmon fillets, skin side down, and fry until the skin is crisp, about 3 minutes. Mix the salmon with 2 t of oil, a pinch of salt, and a good grind of pepper. Mine was a thick slice but a fillet from the tail end would be quite thin and need less cooking time. Taste. Although not featured in the title, they add a bit of color to an otherwise traditional presentation of salmon. And no wonder: they're an incredibly versatile and handy ingredient, not to mention damned tasty, too Season lightly with salt. Sprinkle over a pinch of salt and grind over some pepper. Remove from the heat to a bowl. Thanks for sharing it with us Kay, I’m going to pin this to try. 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