Grilled Salmon with Olives and Pine Nuts
Easy to put together, 30 minutes, you cannot beat that, but the flavor was out of this world. I could not stop eating it. I love olives and capers. Love the sourness of the vinegar. However I also enjoy cooking with raisins. Their sweetness is a well balance with the vinegar. Have all the ingredients ready before starting to cook. This recipe goes quite fast once you turn your burner on. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 46-ounces each salmon fillets skinless
- 0.5 cupblack raisins
- 0.5 cupolive oil
- 4celery stalks, discard all green leaves, diced
- 1 ouncepine nuts roughly chopped
- 3 tablespooncapers
- 2 tablespooncapers juice
- 0.25 cupgreen olives, pitted and chopped
- 0.25 teaspoonsaffron strands placed in 1 tablespoon hot water
- 2 tablespoonparsley, chopped
- 1 tablespoonlemon zest
- 1 tablespoonlemon juice
- 0salt
- 0pepper
Instructions
- 1
Rehydrate the raisins with hot water in a small bowl with enough water to cover them. 20 minutes meanwhile proceed with the recipe below.
- 2
Rub the salmon’s fillets with olive oil and sprinkle generously with salt and pepper.
- 3
In a large skillet add 1/3 cup of olive oil over high heat. When hot add the celery and the pine nuts and cook for 4 to 5 minutes stirring constantly. Remove from the heat once the pine nuts start to color.
- 4
Away from the heat add the capers and the juice, the diced olives, saffron strand with the water and a pinch of salt. Drain the raisins and add them to the skillet as well as the parsley, lemon zest and lemon juice. Set aside.
- 5
In another skillet add 1 tablespoon olive oil over medium high heat. Sear the salmon fillets, 3 – 4 minutes each side. A bit more if you like the salmon well done.
- 6
Place a salmon fillet on each dish and arrange generously the olive sauce over it.