RECIPES

Bridget Jones’s Pan-Fried Salmon With Pine Nut Salsa

SERVES: 4

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 film ‘Bridget Jones’s Baby.’ “From Ottolenghi,” says Dempsey, “delicious and healthy!” And easy we might add! What sounded like a bit of product placement on our part was in fact no such thing. The recipe didn’t even exist on our menu, so this is a retrospective acknowledgement.

INGREDIENTS:

100g currants4 salmon fillets, skin on and pin-boned (500g)100ml olive oil4 celery sticks, cut into 1cm dice (180g), leaves removed but kept for30g pine nuts, roughly chopped40g capers plus 2 tbsp of their brine40g large green olives, pitted and cut into 1cm dice (about 8)1 good pinch of saffron threads (¼ tsp), mixed with 1 tbsp hot water20g parsley, roughly chopped1 lemon: finely grate the zest to get 1 tsp, then juice to get 1 tspsalt and black pepper