Recipe: Ottolenghis Bridget Joness Pan Fried Salmon with Pine Nut Salsa

Ingredients

• 3/4 cup dried currants
• 4 (4 to 5 ounce) skin-on salmon fillets
• 7 tablespoons olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 4 medium celery stalks, leaves removed but kept for garnish, stalks cut into 1/2-inch dice
• 1/4 cup pine nuts, coarsely chopped
• 1/4 cup brined capers
• 2 tablespoons caper brine
• 1/3 cup large green olives (about 8), pitted and cut into 1/2-inch dice
• 1/4 teaspoon saffron threads mixed with 1 tablespoon hot water
• 1 cup fresh parsley leaves, coarsely chopped
• 1 teaspoon finely grated lemon zest
• 1 teaspoon freshly squeezed lemon juice

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