Pan-seared salmon with celery, olives and capers from Ottolenghi at The New York Times by Yotam Ottolenghi

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Notes about this recipe

  • bernalgirl on March 05, 2021

    Great interplay of flavors and textures. I grilled the salmon and substituted oil cured black olives because that’s what I had, but otherwise made the recipe as written. I would maintain the oil cured black olives when making this again.

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