David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Pan-Fried Salmon with Pine Nut Salsa

Throughout 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

Pan-Fried Salmon with Pine Nut Salsa

David Scott Allen | Cocoa & Lavender
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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine French
Servings 4 people


  • 1 cup Currants
  • 4 Salmon Fillets skinless, pin bones removed
  • 1/2 cup Extra Virgin Olive Oil + 2 tsp and 1 tbsp
  • 4 Celery Sticks 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


  • 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.
Keyword Fish, Salmon, Seafood Recipes
Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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