Steamed Salmon with Pine Nut Salsa

Steamed Salmon Pine Nut Salsa

Here is the recipe I’ve been meaning to send you. It’s from Yotam Ottolenghi and serves four.

4 skin-on salmon fillets
1 tbsp olive oil
Salt and pepper
1 lemon, cut into 4 wedges, to serve

For the salsa:
3 tbsp olive oil
40g capers, rinsed and patted dry
2 large shallots, peeled and finely chopped
30g pine nuts toasted
2 tsp sherry vinegar
4 hard-boiled eggs, peeled and chopped into small pieces
1 tbsp lemon juice
5g dill, roughly chopped
5g chervil, roughly chopped (couldn’t get this, but it’s fine without)

First make the salsa. Put the oil in a small saucepan on a medium-high heat, then fry the capers for 3 to 4 minutes, until golden brown and crisp. Using a slotted spoon, transfer the capers to a small plate lined with kitchen paper, leaving the oil in the hot pan. Fry the shallots in the same pan for 6 minutes, stirring a few times, until soft and caramelised, the add the pine nuts, sherry vinegar, eggs, half a teaspoon of salt and a good grind of pepper. Stir gently, remove from the heat, and set aside.

Drizzle a tablespoon of oil over the salmon fillets, then sprinkle them with salt and pepper. Quarter fill a steamer with water and put it on a high heat. Once the water comes to a boil, steam the salmon skin-side down for 5 to 6 minutes, covered, until it’s cooked through.

A minute or two before the fish is ready to serve, warm through the salsa on a gentle heat, then stir in the lemon juice, dill, chervil and capers. Serve with the salmon and a wedge of lemon alongside.

I didn’t bother to steam the salmon but fried them. Also I did half the quantity of salsa for the two of us, but (trills the Middle-Eastern maestro) it’s worth making the full quantity of salsa because the leftovers are delicious piled on top of bruschetta, either by itself or with some slices of mozzarella.

D

Image found here

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