Salmon with Pine Nuts and Capers

Ingredients

Makes 4

Pine nuts and capers topping

30 gDried barberries

4 tbspExtra-virgin olive oil

4Celery stalks

30 gPine nuts

40 gCapers

2 tbspCaper brine

40 gGreen olives (pitted)

20 gFresh parsley

1 tspLemon zest

1 tspLemon juice

Pan fried salmon

4Salmon fillets

1 tbspExtra-virgin olive oil

¾ tspSalt

1 pinchBlack pepper

Steps

Pine nuts and capers topping

Cover the barberries with warm water and set aside to soak for 10 minutes to plump up, then drain completely.
Roughly chop the pine nuts, olives, and parsley. Zest the lemon. Dice the celery into 1cm pieces, or a finer dice for a more delicate texture.
Put 75ml of the extra-virgin olive oil into a large pan and sauté over medium heat. Add the celery and pine nuts and fry for 4-5 minutes, stirring frequently, until the nuts begin to brown.
Remove the pan from the heat. Stir in the capers, caper brine, diced olives, and a pinch of salt.
Add the drained barberries, roughly chopped parsley, lemon zest, and lemon juice. Mix well and set the salsa aside.

Pan fried salmon

Pat the salmon fillets dry with a paper towel, then rub them with 2 teaspoons of the extra-virgin olive oil, 1/3 teaspoon of salt, and a good grind of pepper.
Put the remaining 1 tablespoon of extra-virgin olive oil into a large frying pan and place on medium heat. Once hot, add the salmon fillets skin-side down and fry for 3 minutes until the skin is crisp.
Flip the fillets and continue to fry for 2-4 minutes depending on how cooked you prefer the salmon. Remove from the pan.
To serve, spoon the salsa generously over the top of the salmon.

Recommendations

The salmon is best cooked and eaten fresh. Serve with a simple side of leafy greens to absorb the infused oil. If you can't find dried barberries, use an equal amount of unsweetened dried cranberries instead. Alternatively, use golden raisins soaked in a splash of lemon juice to achieve the sweet-sour contrast to cut through the rich salmon.

Storage

The pine nut and olive salsa will last for 5 to 7 days in the fridge when stored separately from the salmon: Keep it in a clean, airtight glass container or jar. Glass prevents the acidic caper brine and lemon juice from reacting with plastic and keeps the herbs fresh. Push the solids down so they stay submerged beneath the olive oil layer. The celery and parsley will be at their crunchiest within the first 2 to 3 days.

Reheating

Extra-virgin olive oil solidifies and turns cloudy in the fridge. Take the salsa out 15 to 20 minutes before serving so the oil returns to room temperature and liquefies, or reheat in a pan.

Salmon with Pine Nuts and Capers

Ingredients

Pine nuts and capers topping

Pan fried salmon

Steps

Pine nuts and capers topping

Pan fried salmon

Recommendations

Storage

Reheating

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