Bridget Jones's pan-fried salmon with pine nut salsa from Essential Ottolenghi: A Collection (page 246) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aromatic olive oil mash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sassy_momma on July 16, 2024

    Amazing recipe! So good!

  • peaceoutdesign on October 21, 2021

    Alright but not amazing.

  • ChefBeccs on May 14, 2020

    Best accompaniment to salmon ever, elevating this every week fish to a new level. And yes, you can omit and substitute ingredients to suit your pantry. I did not have any celery and it was still amazing.

  • mharriman on October 22, 2019

    Wow! Both my husband and I loved this dish. The salsa is definitely an interesting and unusual mix of ingredients. I would never think to put them together but they worked! I will definitely make it again. Changes: (one) I forgot to buy currants and used raisins. Served with cauliflower “rice” and a mixed green salad with tomatoes. These were good accompaniments. As others have noted, the recipe makes A LOT of salsa - more than we could eat (I had halved ingredients for two people).

  • KarinaFrancis on September 17, 2019

    This book can do no wrong in this house, and this is another great dish. I would never have thought to put these ingredients together but they totally worked. The only adjustments I made was halving the amount of currants (the silver fox isn’t a fan) and using a little less caper brine. I’ll be making this again and again !

  • katy1729 on September 07, 2019

    7th Sept 2019. Altered to suit ingredients I had available - extra capers instead of olives, dried parsley, raisins instead of currants, no saffron; also the bright green part of a leek instead of celery, which husband hates. Great success and pretty easy - would definitely make again. Served with steamed potatoes (crushed and mixed with olive oil, chopped black olives and chopped rind of a preserved lemon) and steamed vegetables.

  • apattin on July 08, 2019

    I tried this with tilefish (it's what I had) and it was awesome. My only change was to press breadcrumbs on both sides of the fillets so they would not stick. I loved the sweet/sour balance.

  • Avocet on July 02, 2019

    The salsa was overly salty for our taste, even without including the caper brine.

  • robertofwine on March 10, 2019

    Enjoyed it as much as everyone else; completely agree you can 1/2 (or more) the salsa recipe. We had 300g salmon and still had an additional 1/3 salsa when we were done. Served with the aromatic mash recipe and it was lovely together. Will make this again!

  • saladdays on January 05, 2019

    We really enjoyed this, I agree that there was a lot of salsa but that was no bad thing as it is delicious! This could become a well-loved recipe.

  • TrishaCP on December 31, 2018

    We liked this but clearly not as much as everyone else! It was good but not my favorite preparation for salmon.

  • JennyHay on December 27, 2018

    I enjoyed the flavours of the salsa very much, but next time I won't serve it as a main because I think the salmon and salsa should be served on their own, not with any other dishes. I'll try breaking up the salmon into pieces and add the salsa and serve it as a stand alone salad, as an entree or a light lunch.

  • lilham on November 27, 2018

    This is a huge success in our house. The salsa is unusual but so delicious with salmon. I agree with other posters who say there is a lot of salsa for the amount of salmon. I will make 1/2 to 2/3 the quantity next time.

  • sosayi on November 27, 2018

    Another positive review for this recipe! Very easy to put together and the salsa can successfully be made in advance. I added the chopped parsley and lemon zest right before serving and took it out a few minutes early to come back to room temperature. Served with roasted berbere carrots and some basic parmesan risotto, this was a fabulous dinner.

  • sarahj22 on November 02, 2018

    This was delicious and came together very quickly. I made a few substitutions based on what I had (raisins instead of currants, a mix of parsley and coriander instead of just parsley, cut back on the oil) but it still turned out beautifully. The recipe does make a generous amount of salsa but I liked the large portion.

  • MmeFleiss on October 27, 2018

    I halved all the salsa ingredients and it was perfect for the stated amount of salmon.

  • anya_sf on October 22, 2018

    We all enjoyed this, even my celery-hating husband. There was way more salsa than we needed. I'd reduce the currants and olive oil next time.

  • Frogcake on October 21, 2018

    We loved the salsa which I served with bbq’d tuna steaks. I didn’t have any capers so used chopped pimiento stuffed chopped olives and a bit of the brine.

  • saarwouters on October 14, 2018

    An original way to serve salmon. A combination of Italian and Middle-Eastern flavours. Comes together very easily.

  • sharifah on October 02, 2018

    Very flavourful salsa to go with salmon. I halved the recipe for two, quite a generous amount of salsa. It’s simpler than I thought even though it looks like a long list of ingredients. I cut down on the oil a little bit. The salsa can probably be made in advance...I’ll try that next time.

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