1/4 cup currants
Pinch saffron
4 skin-on salmon filets
salt & pepper
Shawarma Blend
1/4 cup Harissa Extra Virgin Olive Oil
4 celery stalks, chopped & leaves reserved
2 Tbl Pine Nuts, chopped
1 Tbl capers
1 Tbl caper brine
1 Tbl chopped pitted green olives
1 tsp lemon zest
Big handful chopped parsley


1.Cover the currants with hot water and set aside. Place the saffron in a small bowl and add 1 Tbl water. Set aside.
2.Season the skin side of the salmon with salt & pepper. Season the other side with Shawarma Blend. Set aside.
3.Heat the Harissa Extra Virgin Olive Oil in a small saucepan. Add the chopped celery and pine nuts to the pot and saute for 4 minutes, taking care to manage the heat so that the pine nuts do not burn. Remove from the heat.
4.Stir in the capers, caper brine, olives and saffron with the water. Add in the lemon juice, lemon zest and parsley. Set aside.
5.Heat a cast iron skillet over medium-high heat. Drizzle in a little Harissa Extra Virgin Olive Oil and place the salmon, skin side down, in the pan and cook for 4 minutes without moving the filets. If the salmon curls or bows, press gently to push the skin against the surface of the skillet. The salmon will relax after a few moments and cook evenly.
6.After 4 minutes, the skin should be crispy. Carefully turn and continue cooking for 2-5 minutes, 2 minutes for rare and 5 for well done.
7.Serve the salmon with the Pine Nut Salsa.

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