Bridget Jones Salmon with pine nut salsa

100g currants

4 salmon fillets, skin on

100ml Olive Oil

4 Celery sticks( leaves removed) cut into 1 cm dice.

30g pine nuts roughly chopped

40g capers plus 2 tblspoons of their brine

40g large green olives pitted and cut into 1 cm dice

20g parsely roughly chopped

1 lemon finely grated to get the zest then 1 tspoon juice.

Salt and black pepper

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This is a favourite we all enjoy from the Ottolenghi SIMPLE cookbook. It's so easy and the result is amazing.

1.Cover the currants with boiling water and set aside to soak for 20 minutes while you make the salsa.

2.Mix the salmon with 2 teaspoons approx of olive oil and season with salt and pepper

3.Put the rest of the olive oil in the large or small skillet on a medium high heat. Add the cellery and pine nuts and fry for 4-5 minutes stirring frequently, until the nuts begin to brown. Remove the pan from the heat and stir in the capers and their brine, the olives and a pinch of salt. Drain the currants, and then along with the parsely, lemon juice and zest stir to combine.

4. Preheat the DineRite Gourmet Pan and add the remaining oil. Once hot, add the salmon skin side down and fry for 3 minutes. Flip and cook until your desired doneness approx 2 minutes for rare, 4 for medium well.

5. Remove salmon and set aside on individual plates then spoon over the salsa.

Enjoy !!!!j

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