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
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.