Seared Salmon With Mussels And Olives Recipes

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS

Pan-Seared Salmon With Celery, Olives and Capers image

The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving this with sautéed greens and some bread.

Provided by Yotam Ottolenghi

Categories dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2/3 cup/100 grams currants
Generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup/100 milliliters olive oil
Salt and black pepper
4 sticks celery (about 6 ounces/180 grams), cut into 1/2-inch/1-centimeter dice, leaves removed and reserved for garnish
1/4 cup/30 grams pine nuts, roughly chopped
Scant 1/4 cup/40 grams drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
1/3 cup/20 grams parsley, roughly chopped
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

Steps:

Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off 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 them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 33 grams, Carbohydrate 21 grams, Fat 44 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 511 milligrams, Sugar 17 grams

STEAMED SALMON WITH OLIVES AND CAPERS

Steamed Salmon with Olives and Capers image

This steamed salmon is an Australian standard.

Provided by JESSICA83

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

2 (6 ounce) fillets salmon
salt and ground black pepper to taste
1 lemon, juiced, divided
7 pitted green olives, sliced
3 tablespoons olive oil, or more to taste
1 tablespoon capers
1 teaspoon chopped fresh dill, or to taste

Steps:

Bring 1 to 2 inches of water to a boil in a large saucepan. Season salmon with salt and pepper and sprinkle with 1/2 of the lemon juice; place in a steamer basket. Insert the steamer basket into the saucepan, cover, and steam until salmon is easily flaked with a fork, 7 to 8 minutes.
While salmon cooks, whisk olives, olive oil, capers, and remaining lemon juice together in a bowl. Season with salt.
Place salmon on serving plates, spoon dressing over top, and sprinkle with dill.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 6.4 g, Cholesterol 72 mg, Fat 27.8 g, Fiber 2.9 g, Protein 31.7 g, SaturatedFat 4.4 g, Sodium 610.8 mg, Sugar 0.1 g

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