In the meantime slice 2 stems of celery lengthwise in 3 and then cut into small cubes. Boil 50 gr of samphire for 3 mins, rinse under the cold tap to stop the cooking and drain. Zest a lemon. Soak 1/4 tsp of saffron in a tbsp hot water. Weigh 20 gr capers. Finely cut 20 gr of green olives.
Then its time to sweat the celery in 30 cl olive oil in a sauce pan and to roast 15 gr of pine nuts in a DRY pan till nicely golden brown (do not burn)
After 6 mins the celery is ready. Take off the heat and mix with the samphire, the olives, the lemon zest, 1 tbsp lemon juice, the capers, the saffron and a pinch of salt.
Lightly oil two salmon filets and panfry, skin side down, for about 3 mins. Then kill the heat and turn the fish. This side is ready in 2 mins.
Drain the currants and mix with the salsa.
Serve as shown, with celery leaves as decoration.
<The salmon should be nice and pink inside.
(An Ottolenghi recipe)