Pan-Fried Salmon with Pine Nut Salsa
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteThroughout the holidays, we watched a lot of “feel good” movies. That is code for RomComs, chick flicks, Hallmark, Lifetime, and Disney fare… you get the idea. Whenever we get to this time of year, we put a moratorium on anything that might tax our brains, souls, or hearts. Nothing serious, intense, violent, political, sad (with some exceptions), gory, scary, or full of explosions or post-apocalyptic earth. Let’s face it – it’s more fun to watch movies like Bridget Jones’ Baby!
The recipe below for Pan-Fried Salmon with Pine Nut Salsa is an adaptation of a similar one by my culinary hero, London-based chef Yotam Ottolenghi.
Pan-Fried Salmon with Pine Nut Salsa
This light but delicious recipe is minimally adapted from the original recipe by Yotam Ottolenghi. It's a wonderful meal that suits any season but would beautifully accompany a glass of white wine on a fantastic summer evening.
Ingredients
- 1 cup Currants
- 4 Salmon Fillets skinless, pin bones removed
- 1/2 cup extra virgin olive oil + 2 tsp and 1 tbsp
- 4 sticks celery cut into ¼-inch dice, leaves removed but kept for garnish
- 4 tbsp pine nuts
- 4 tbsp capers + 2 tbsp of their brine
- 8 large green olives pitted and cut into ¼-inch dice
- 1 tsp saffron threads mixed with 1 tbsp hot water
- 2 tbsp fresh parsley roughly chopped
- 2 tbsp fresh mint roughly chopped
- 1 Lemon for the zest
- 1 tsp lemon juice
- splash of red wine vinegar
- Salt and Black Pepper to taste
Instructions
- Rub the salmon with 2 teaspoons of olive oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the salsa.
- Place a large skillet and place on high heat, and add 1/2 cup olive oil. Add the celery and pine nuts and fry for 4–5 minutes, frequently stirring, 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, olives, saffron and its water, and a pinch of salt. Drain the currants and add these, along with the parsley, mint, lemon zest, lemon juice, and a splash of vinegar. Set aside.
- Preheat oven to 350°F. Place another large skillet over medium-high heat and, when hot, add 1 tablespoon olive oil. Add the salmon fillets, skinned side up, and fry for 3 minutes until golden brown. Flip the fillets over and continue to fry for 1 minute, then place the pan in the oven for 4-5 minutes until salmon is done to your liking.
- Arrange the salmon on four plates and spoon the salsa over it. If you have any celery leaves reserved, scatter these on top.
Tried this recipe?Let us know how it was!
More Recipes for Salmon Lovers
Salmon with Sun-Dried Tomato and Olive Tapenade
This dish is a great centrepiece to enjoy with some field greens, risotto, and a bottle of top-quality French red wine.
Check out this recipe
Provençal Herbed Salmon with Roasted Vegetables
This recipe was inspired by one that I found in The New York Times. Enjoy the tastes of Provence with a hint of Italy.
Check out this recipe
Roasted King Salmon with I’itoi Onion Compote
Allow enough time for the onions to cook slowly, as the caramelizing process will make all the difference in the flavour of the compote. Serve with the roasted salmon for a lovely combination. If you have too much onion compote, it won't go to waste, serve with grilled meat or on a sandwich.
Check out this recipe
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes
Easy, delicious and chef quality a fish dish to impress!
Check out this recipeFull day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Visit the Remarkable Gardens of the South of FranceRelated Provence Articles
Market-Inspired Salmon with Onion Compote
July 15, 2020
The following salmon recipe was definitely market-inspired. I created the onion compote with tiny I’itoi (pronounced ee-EE-toy) onions an old-world crop.…
Fresh and Easy Zucchini Tuna Rolls Appetizer
May 28, 2018
This appetizer recipe is from Il Cucchiaio d'Argento. Thin zucchini strips are "stuffed" with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.…
Coquilles Saint-Jacques a French Seafood Classic
February 3, 2021
The following recipe for Coquilles Saint-Jacques is a French seafood classic found on restaurant menus throughout France. For maximum culinary impact, serve this dish as I did, the old fashioned way, in the scallop shells.…
Make Steamed Mussels with Provencal Flavours
April 19, 2021
This recipe for steamed Mussels à la Provencal is quick to prepare. Serve as an appetizer, starter course or even a light lunch. In Provence, mussels (moules) and oysters should come from farming operations in the Mediterranean. Here are some tips for a visit to Sète, a city in Occitanie with many seafood specialties. Enjoy …
No Comment