Salmon with Pine Nut Salsa, Cinnamon Sweet Potatoes and a Simple Green Salad
This delicious salsa comes from Ottolenghi and inspired from Bridget Jones Diary. It may not be something the kids will rave about, but who says they can't leave it off and then its more for us to enjoy.
Ingredients
Salmon with Pine Nut Salsa
- 4 150 gram salmon fillets
- 3 tbsp olive oil
- 100 grams currants – cut into 1cm dice
- 30 grams pine nuts
- 40 grams capers plus 2 tbsp brine
- 40 grams green olives pitted and cut into 1cm dice
- 1 pinch saffron threads – mixed in 1tbsp hot water
- 2 tbsp parsley roughly chopped
- 1 lemon – 1 tsp zest and 1 tsp juice
Cinnamon Roasted Sweet Potatoes
- 2 medium sweet potatoes – cut into chips 1-2cm width
- ½ tsp cinnamon
- 2 tsp olive oil
Simple Green Salad
- ½ iceburg lettuce – roughly chopped
- 1 lebenese cucumber – roughly chopped
- 1 avocado – roughly chopped
Instructions
- Preheat oven to 200C.
- Cover the currants with boiling water and set aside to soak. Place the sweet potato on a baking tray, add oil, cinnamon and season with salt and pepper. Toss to combine. Place in oven to cook for 20 minutes.
- Season the salmon with salt and pepper and set aside.
- Put 2 tablespoons of olive oil into a large sauté pan and place on a high heat. Add the celery and pine 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, saffron and its water and a pinch of salt. Drain the currants and add these, along with the parsley, lemon zest and lemon juice. Set aside.
- Put the remaining 1 tablespoon of oil into a large frying pan and place on a medium-high heat. Once hot, add the salmon fillets, skin side down, and fry for 3 minutes, until the skin is crisp. Reduce the heat to medium, then flip the fillets over and continue to fry for 2–4 minutes (depending on how much you like the salmon cooked).
- While the salmon is cooking, combine all the salad ingredients in a large bowl with 1 tbsp olive oil, 1 tbsp lemon juice and season with salt and pepper.
- Arrange the salmon on four plates and spoon over the salsa. Serve with the cinnamon sweet potato and simple green salad.
