saffron strands placed in 1 tablespoon hot water
1. Rehydrate the raisins with hot water in a small bowl with enough water to cover them. 20 minutes meanwhile proceed with the recipe below.
2. Rub the salmon’s fillets with olive oil and sprinkle generously with salt and pepper.
3. In a large skillet add 1/3 cup of olive oil over high heat. When hot add the celery and the pine nuts and cook for 4 to 5 minutes stirring constantly. Remove from the heat once the pine nuts start to color.
4. Away from the heat add the capers and the juice, the diced olives, saffron strand with the water and a pinch of salt. Drain the raisins and add them to the skillet as well as the parsley, lemon zest and lemon juice. Set aside.
5. In another skillet add 1 tablespoon olive oil over medium high heat. Sear the salmon fillets, 3 – 4 minutes each side. A bit more if you like the salmon well done.
6. Place a salmon fillet on each dish and arrange generously the olive sauce over it.
season with salt and white pepper. Scatter the olives over the fish. In a bowl, mix the preserved lemon with the shallot, parsley and 1 tablespoon each of the oil and lemon juice. Using a knife, make 1-inch-deep slits in the salmon skin, 1 inch apart. Rub the remaining 2 tablespoons of oil all over the salmon, then drizzle the fish with the remaining 2 tablespoons of lemon juice. Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes. Turn the salmonand grill until just cooked through, 3 to 4 minutes longer. Cut the salmon crosswise into 6 pieces and serve
Tear chard leaves from stems, then coarsely chopped stem and leaves separately. Toast pinenuts in a heavy pot over moderate heat, stirring constantly until golden, about 1. Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute. Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. 1/2 cup pinenuts