BJ’s Salmon w/ Pine Nut Salsa

The actual name of this salmon dish is Bridget Jones Pan-Fried Salmon with Pine Nut Salsa, and it’s an Ottolenghi recipe from his book Simple, published in 2018.

As Ottolenghi tells it, “This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in (the movie sequel) Bridget Jone’s Baby. “From Ottolenghi,” says Dempsey.” Turns out, Chef Ottolenghi had no such menu item at that point, but it’s now in this book!

Instead of currants, I used golden raisins. The sweet in this salsa works wonderfully so don’t omit them. I think dried cranberries would be beautiful in the salsa for a holiday meal.

Bridget Jones Pan-Fried Salmon with Pine Nut Salsa
This recipe serves 4; I halved it

3/4 cup currants
4 salmon fillets, skin on, pin bones removed
7 tablespoons olive oil, divided
Black Pepper
4 medium celery stalks, cut into 1/2” dice, save leaves for garnish
1/4 cup pine nuts, roughly chopped
1/4 cup capers, plus 2 tablespoons of their brine
1/3 cup large green olives, pitted, cut into 1/2” dice (about 8)
1 good pinch saffron threads, mixed with 1 tablespoon hot water
1 cup parsley, roughly chopped
1 teaspoon lemon zest
1 teaspoon lemon juice

Cover the currants with boiling water and set aside to soak for 20 minutes while you prep the salmon and make the salsa. (I used slightly chopped golden raisins and didn’t bother soaking them.)

Rub the salmon with 1 tablespoon of the oil, a rounded 1/4 teaspoon salt, and a good grind of pepper. Set aside while you make the salsa.

Put 5 tablespoons of the olive oil into a large sauté pan and place on a high heat. Add the celery 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, saffron and its water, and a pinch of salt. Drain the currants and add these, along with the parsley, lemon zest, and lemon juice. Set aside.

Put the remaining 1 tablespoon of oil into a large frying pan and place over medium-high heat. Once hot, add the salmon fillets, skin side down, and fry for 3 minutes, until the skin is crisp. Decrease the heat to medium, then flip the fillets over and continue to fry for 2-4 minutes. Remove from the pan and set aside.

Arrange the salmon on four plates and spoon on the salsa.

I thought white rice would be good with this, and it was!!!

Scatter the celery leaves on top.

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Bernadette June 10, 2023 at 6:31 AM - Reply

    Thanks for sharing that amazing salsa recipe. I can’t wait to make it and the bridget Jones reference is a riot.

    • Chef Mimi June 10, 2023 at 8:02 AM - Reply

      I know! Funny story. Great salsa.

  2. Judee June 10, 2023 at 7:57 AM - Reply

    The pine nut salsa sounds and looks amazing with the olives, capers, and currents. Can’t wait to try making it. Thanks

    • Chef Mimi June 10, 2023 at 8:02 AM - Reply

      The currants really added a wonderful sweetness that worked so well.

  3. Frank Fariello June 10, 2023 at 7:59 AM - Reply

    If I’m honest I associate Ottolenghi with overly complicated recipes, but this one actually lives up to the book’s title. And it has a lot of those Mediterranean flavors that you know I love. Might give this one a try!

    • Chef Mimi June 10, 2023 at 8:02 AM - Reply

      It was really good. Of course, he’s not the first one to suggest making a pine nut pesto.

  4. angiesrecipes June 10, 2023 at 8:14 AM - Reply

    Don’t you just love Ottolenghi recipes!! I gotta try that salsa soon.

    • Chef Mimi June 10, 2023 at 12:41 PM - Reply

      Yes! Sometimes they get a bit crazy, but I love all of the ingredients he uses!

  5. Travel Gourmet June 10, 2023 at 9:07 AM - Reply

    My daughter made this for me recently – and yes it’s very delicious. Thanks Mimi.

    • Chef Mimi June 10, 2023 at 12:41 PM - Reply

      Oh very nice! What a treat.

  6. Cynthia M Woodman June 10, 2023 at 9:11 AM - Reply

    love all the flavors going on here…a little sweet and a little salty!

    • Chef Mimi June 10, 2023 at 12:40 PM - Reply

      Exactly! It’s a really nice combination.

  7. Dorothy's New Vintage Kitchen June 10, 2023 at 3:07 PM - Reply

    Sounds really delicious, and I love the story!

    • Chef Mimi June 11, 2023 at 9:10 AM - Reply

      The salmon was fabulous!

  8. Mary June 10, 2023 at 3:40 PM - Reply

    I think I’ve seen 1 Bridget Jones movie but aside from that I think this is a lovely dish. I’d forget the rice and just enjoy the lovely Salsa and Salmon.
    Thanks Mimi :))

    • Chef Mimi June 11, 2023 at 9:11 AM - Reply

      The rice was better for photos! Otherwise I agree with you.

  9. thatskinnychickcanbake June 10, 2023 at 7:04 PM - Reply

    I adore salmon and you’ve just given me an excuse to put it on the menu again!!!

    • Chef Mimi June 11, 2023 at 9:11 AM - Reply

      It’s a wonderful excuse! Great recipe.

  10. Sherry Mackay June 10, 2023 at 10:42 PM - Reply

    I love salmon and make it regularly. I just made a salmon curry last week in fact which was delicious. Love these zesty flavours here Mimi.

    • Chef Mimi June 11, 2023 at 9:11 AM - Reply

      Ohhh I love curried salmon. Of course I love curried everything!

  11. Jeff the Chef June 11, 2023 at 10:16 AM - Reply

    Good Lord, that is absolutely gorgeous. It makes me want to make salmon pronto!

    • Chef Mimi June 12, 2023 at 7:05 PM - Reply

      Do it! This is a perfect recipe.

  12. Ann Coleman June 11, 2023 at 4:11 PM - Reply

    Sounds good to me!

  13. Debra June 12, 2023 at 1:41 PM - Reply

    I was so surprised to open up this wonderful recipe and to realize I do have this cookbook! But I haven’t made the recipe, and love the way you’ve made it so visual I can’t resist. It’s a beautiful dish!

    • Chef Mimi June 12, 2023 at 7:05 PM - Reply

      Ha! Well, so so so many recipe,so little time!

  14. Thao @ In Good Flavor June 13, 2023 at 9:18 PM - Reply

    The combination of sweet, briny, and citrusy flavors sounds wonderful! I love that there is saffron too!!

    • Chef Mimi June 14, 2023 at 3:57 PM - Reply

      It’s such a lovely combination!

  15. 2pots2cook June 14, 2023 at 6:01 AM - Reply

    Pine nut pesto makes everything taste so great! Love this salmon combination!

    • Chef Mimi June 14, 2023 at 3:56 PM - Reply

      That is certainly true! It would be good on just about anything.

  16. Raymund June 15, 2023 at 7:27 PM - Reply

    It’s fascinating to learn about the origin of this dish and how it became a reality from an imaginary one. Ottolenghi works his magic once again!

  17. StefanGourmet June 16, 2023 at 3:15 AM - Reply

    This looks great and remarkably simple for an Ottolenghi recipe. Do you know whether he created the recipe specifically for the movie?

  18. Healthy World Cuisine June 16, 2023 at 7:01 AM - Reply

    Mimi would love to come to your house and just admire all of your cookbooks. I bet you have a library of them. This recipe is so good, especially for a summer light recipe. Thanks for sharing.

    • Chef Mimi June 16, 2023 at 6:17 PM - Reply

      It’s probably cause I’m so old and have been collecting since I could afford to buy cookbooks! You are welcome any time!

  19. David Scott Allen June 19, 2023 at 11:50 AM - Reply

    I remember watching the movie (probably for the third time) and, this time around, I knew who Ottolenghi was. I immediately started searching, then found out it was in Simple. It is so good and, you are right, don’t omit the sweet! (One friend complained it was too sweet… how annoying!) I love your idea of dried cranberries, too1

    • Chef Mimi June 19, 2023 at 5:51 PM - Reply

      That’s always so annoying, isn’t it? Especially when you know how good it is!!! Love that book. And the movie!!!

  20. nancyc June 20, 2023 at 9:19 PM - Reply

    Sounds delicious—and what a fun background about the recipe! :)

    • Chef Mimi June 21, 2023 at 8:02 PM - Reply

      Really cute story. And a fun movie.

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