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.
Image found here