Throughout the holidays, we watched a lot of “feel good” movies. That is code for RomComs, chick flicks, Hallmark, Lifetime, and Disney fare… you get the idea. Whenever we get to this time of year, we put a moratorium on anything that might tax our brains, souls, or hearts. Nothing serious, intense, violent, political, sad (with some exceptions), gory, scary, or full of explosions or post-apocalyptic earth. Let’s face it – it’s more fun!
I don’t think you could call any of them great works “art” or pinnacles of Western Civilization, but we don’t care. We watch new moves, old movies, and really old movies (as in silver screen). And many are old favorites we have seen countless times. Some of those repeats include Love Actually, Big Eden, The Birdcage, Sweet Home Alabama, Letters to Juliet, the two Sister Act movies, and all the Bridget Jones series.
The last of this list brings us to today’s recipe. My friend Susan B. gave us two beautiful king salmon fillets she had gotten from Alaska. I wanted to find something special to honor this lovely gift. One evening over dinner, just after we received the salmon, we were watching Bridget Jones’ Baby. There is a cute scene in which Patrick Dempsey’s character brings very pregnant Bridget (Renée Zellweger) a lovely takeout dinner that includes pan-fried salmon with pine nut salsa. “Where’d you get this?” she asks. His response? “Ottolenghi.”
While London chef Yotam Ottolenghi is very real (and one of my culinary heroes), the recipe was a fantasy. Ottolenghi heard about the scene, though, and decided that fantasy needed to become reality. He created the dish — a simple caponata-style mélange over seared salmon — and called it Bridget Jones’ Pan-Fried Salmon with Pine Nut Salsa. It is the perfect case of life imitating art.
~ David
Minimally adapted from the recipe by Yotam Ottolenghi.
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Fran @ G'day Souffle'
January 23, 2021 at 8:59 amGood timing!I just bought a piece of salmon yesterday and have all the ingredients on hand (except for the capers, which I’ll omit). I find the trick to cooking salmon is to keep the flesh moist, otherwise it can get a bit dry.
Cocoa & Lavender
January 23, 2021 at 1:50 pmThis method of a quick sear and then finishing in the oven works really well to keep the salmon moist. Sorry you don’t have the capers, Fran – maybe a little more olive would work!
Ellen
January 23, 2021 at 9:28 amCelery, currants and saffron all in the same dish? Sounds nuts, but I’ll trust you and Ottolenghi. This looks like another A++ super yummy dish and I can’t wait to try it!
Cocoa & Lavender
January 23, 2021 at 1:52 pmElle – Ottolenghi has paired some of the most unusual flavors I know – and each dish has always been flawless. Glad you trust us! Let mw know if you try it – I am always curious what you think. Hope you and Glenn have a great weekend.
Ellen
January 31, 2021 at 5:25 pmOh David, I definitely trust you! I just picked up a nice fillet of Faroe Island salmon and the other items to make this dish tomorrow. A big blizzard is bearing down on us (you remember those, right?) and I plan on having the day off. If we don’t lose power we’ll have a nice dinner to fortify us for shoveling and blowing snow Tuesday morning!
Cocoa & Lavender
February 5, 2021 at 6:05 amI don’t envy you all that snow, Ellen. What a storm! I hope you enjoy the salmon.
John / Kitchen Riffs
January 23, 2021 at 9:33 amI love the story of how this dish was created! Life imitating art, indeed. Or in Ottolenghi’s case, art imitating art. 🙂 I almost always start fish fillets on top of the stove and then finish in the oven, as you do — so easy, isn’t it? This is a terrific recipe — so full of flavor. Thanks.
Cocoa & Lavender
January 23, 2021 at 1:53 pmYou are so right John – art imitates art should have been the name of this post! The stovetop/oven combo is really nice – sometimes I do all oven (when I am in a rush) but this method gives such a nice crust.
Karen (Back Road Journal)
January 23, 2021 at 12:27 pmOh this does sound yummy. I’ve pinned to a couple of my Pinterest boards and can’t wait to try it.
Cocoa & Lavender
January 23, 2021 at 1:54 pmThanks, Karen – and it is really healthy, too! (As I am sure you noted – very much a Mediterranean-style dish!)
Gerlinde
January 23, 2021 at 12:35 pmFeel good movies are the best. Your salsa looks outstanding, I will definitely try it. Thanks for sharing and posting.
Cocoa & Lavender
January 23, 2021 at 1:54 pmI think we will be shoulder-deep in feel good movies for a while, Gerlinde – which is just fine by me.
Eha Carr
January 23, 2021 at 6:06 pmLordie – this pine nut salsa will be made ere I even get to buying a salmon fillet in this neck of the woods ! Love the sound of it ! A full cup of currants . . . and then olives to boot ?! Oh, got used to Ottolenghi’s thinking a long time ago . . . have found watching his Med series a couple of times around clears ones brain . . . Am truly laughing, truly – I have seen a fair amount of lifestyle, food, Attenborough, history et al etc posts from around the world this past year . . . OMG (may I ?) . . . I have not had the chance to see one single film . . . yes, I had seen the Bridget Jones one 🙂 !!
Cocoa & Lavender
January 24, 2021 at 5:39 pmGlad this gave you “food for thought” Eha! I love Ottolenghi’s bravery in flavor combos.
Doreen
January 24, 2021 at 6:16 pmLooks delicious David! I love the sweet and salty flavors – Michael doesn’t like olives but maybe if I dice them finely … 😉 Will be making this soon!
sippitysup
January 23, 2021 at 6:12 pmOttolenghi’s great. I love the fish. I think Colin Firth is dreamy. But can’t stand the movie! GREG
Cocoa & Lavender
January 24, 2021 at 5:40 pmI’m known to have terrible taste in movies, Greg… especially this year! But we definitely agree on everything else, especially Colin Firth.
Christina Conte
January 23, 2021 at 11:56 pmI didn’t know about this, how fun is that!? The pine nut salsa sounds divine!
You need to add It’s a Mad, Mad, Mad, Mad World, Rat Race, and the Pink Panther movies to your list. Have you seen any of these?
Cocoa & Lavender
January 24, 2021 at 5:42 pmWe love Rat Race (own it!) and have watched our share of Pink Panther movies this year!
Glad you like the salsa!
Catherine L Hackert
January 24, 2021 at 6:03 amThis sounds terrific! But. I am going to try this over chicken medallions. Hubby hates seafood. Do you think that would work?
Cocoa & Lavender
January 24, 2021 at 5:43 pmCathy — chicken and pork would work well! Enjoy!
Chef Mimi
January 24, 2021 at 7:08 amI’ve made a pine nut salsa before, but you’ve taken it to the n’th degree here! Love it! Printing the recipe. My husband won’t have any of it, but I have a girlfriend who comes into town and stays with me about 3 times a month, and she eats just about everything!
Cocoa & Lavender
January 24, 2021 at 5:43 pmThank goodness for girlfriends! Glad you will get to try this!
mimi rippee
February 26, 2023 at 1:58 pmAnd you know what? I did make it for my friend. She reminded me after I shared the recipe with her yesterday!!!! I love getting old!!!!!
Cocoa & Lavender
March 2, 2023 at 2:48 pmGetting old is so much fun! (Not.) But the train has left the station and all we can do is enjoy the ride! It is a really good recipe – I need to make it again.
Ron
January 25, 2021 at 1:43 amDavid, I’m so glad you posted this! As you know, I’m searching for these types of dishes these days. Stange, we love salmon and eat it very often, I have the Ottolenghi Simple cookbook but have never tried this one. I will now and soon.
I think you guys have a great taste for movies. We’ve watched all but Big Eden. I just watch the trailer and I think it will play well at our house. “Love Actually” is viewed at least twice each holiday season. The Bird Cage is one of our house favorites and what’s Christmas without a view or two of It’s a Wonderful Life…
Cocoa & Lavender
January 30, 2021 at 8:45 amThis is a great Ottolenghi recipe, Ron and – yes – it is perfect for you these days!
Love Actually is one I pull out when I need a lift. And a good cry at the same time. I love that it’s not perfect. Have you ever watched the extras? So many poignant and wonderful scenes deleted.
2pots2cook
January 26, 2021 at 9:27 amLove the story behind; needless to say, intrigued with the ingredients too, so definitely must try. Thank you !
Cocoa & Lavender
January 30, 2021 at 8:46 amThanks, Davorka – you won’t be disappointed!
Valentina
January 26, 2021 at 12:43 pmYou had me at RomComs. Love them — holiday season or not! And I kind of can’t believe I still haven’t seen Bridget Jones’ Baby. Great story behind this dish. So unique and such great flavors. 🙂 ~Valentina
Cocoa & Lavender
January 30, 2021 at 8:46 amGlad to know so many of us watch the same movies! We should host a watch party some night!
Raymund
January 26, 2021 at 1:24 pmSame here, all you want to do during the holidays is relax your brains. That recipe is perfect too, simple, not too complicated and most important of all, delicious!
Cocoa & Lavender
January 30, 2021 at 8:47 amAnd the holiday season for watching these movies was extremely extended during COVID! I think you will like the salmon!
sherry
January 26, 2021 at 9:43 pmi love salmon and i love the flavours here. hubby loves romcoms; me not so much. he always heads downstairs to watch them on his own:) I just can’t get over renee zellweger’s transformation after the facelift. i truly could not believe it was the same woman. i’d be suing that plastic surgeon!!
Cocoa & Lavender
January 30, 2021 at 8:48 amOh my – I didn’t know about Zellweger’s plastic surgery. Eek. I love that it is your hubby who loves the romcoms, Sherry! He is welcome here for movie-watching any time!
sherry
February 5, 2021 at 11:49 pmif only we lived closer david:) …
Jeff the Chef
January 27, 2021 at 8:20 amThis looks so delicious, David. You have a way with salmon! I love your idea about holiday entertainment, especially since a few years back, a Thanksgiving guest insisted that we watch both Kill Bill movies back to back. I like those movies, but they pretty clearly crushed any Thanksgiving vibe.
Cocoa & Lavender
January 30, 2021 at 8:50 amYou know, Jeff, I have never seen either of the Kill Bill movies but I can really imagine they would kill your Thanksgiving buzz. Yes, I do love my salmon… just realized how many salmon recipes I have posted lately.
gloria Roa Baker
January 28, 2021 at 1:00 pmDear David I love this and really many times I dont make salmon! looks wonderful xo
Cocoa & Lavender
January 30, 2021 at 8:51 amGloria – you could always try this with chicken or pork. Or, if you like shrimp, it is good on that, too.
The-FoodTrotter
January 29, 2021 at 5:13 amThis recipe is lovely! I’m particularly fond of capers and it reminds me of a recipe of tuna with some caper, pine nuts, onion and tomato salsa. But I’m eager to try your recipe as well, since I love salmon too 🙂
Cocoa & Lavender
January 30, 2021 at 8:51 amThat tuna dish sounds really good, too, Romain. I will have to seek it out.
Susan Manfull
January 31, 2021 at 12:35 pmI love the story behind this dish. Wish we were still doing movie and dinner evenings!
Cocoa & Lavender
February 5, 2021 at 6:08 amNo “dinner and movie night“ will ever match the one we did with Babette‘s Feast! The next time we can visit, a dinner and movie will be first on the list…
Pauline
January 31, 2021 at 3:22 pmThis recipe looks delicious, time to open my Ottelenghi cookbooks a g a in I think. You are right, his recipes never disappoint. Thanks for sharing these recipes.
Cocoa & Lavender
February 5, 2021 at 6:06 amOnly a couple of his recipes that need considerable editing. He’s a wonderful chef, and very creative! Thanks for your help, Pauline.
Inger @ Art of Natural Living
February 4, 2021 at 1:04 pmWith my CSF subscription, I’m always looking for new salmon recipes. Can’t wait to try!
Cocoa & Lavender
February 5, 2021 at 5:57 amI’m sure you will love this!
Inger Wilkerson
February 4, 2021 at 7:09 pmI should add, we’re big fans of The Holiday. Watch it every New Year’s Eve!
Cocoa & Lavender
February 5, 2021 at 5:58 amI think we watch that movie twice this year!
Kirsten Honeyman
March 31, 2021 at 9:36 amThis looks REALLY good, David!
Cocoa & Lavender
March 31, 2021 at 12:00 pmIt is, Kirsten – and I love the story of its creation!