— 100g currants

— 4 salmon fillets, skin on and pin-boned (about 500g)

— 100ml olive oil

— 4 celery sticks, cut into 1cm dice (180g), any leaves kept for garnish

— 30g pine nuts, roughly chopped

— 40g capers, plus 2 tbsp of their brine

— 40g large green olives (about 8), pitted and cut into 1cm dice

— 1 good pinch of saffron threads (¼ tsp), mixed with 1 tbsp hot water

— 20g parsley, roughly chopped

— 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1 tsp

— salt and black pepper

1. Cover currants with boiling water; set aside for 20 minutes.

2. Mix salmon with 2 teaspoons of oil, 3 of salt and a good grind of pepper.

3. Put 75ml of olive oil into a large saute pan over high heat.

4. Add celery and pine nuts and fry for 4-5 minutes, stirring frequently, until nuts begin to brown (careful as they burn easily).

5. Remove pan from heat and stir in capers and brine, olives, saffron and its water and a pinch of salt.

6. Drain currants and add to pan with parsley, lemon zest and lemon juice; set aside.

7. Put remaining tablespoon of oil into a large frying pan over medium-high heat. Once hot, add the salmon fillets, skin side down, and fry for 3 minutes until skin is crisp.

8. Reduce heat to medium, flip fillets over and fry 2-4 minutes depending on how much you like the salmon cooked.

9. Arrange the salmon on four plates and spoon over the salsa. Scatter with celery leaves, if you have them.