准备

• 用沸水盖住醋栗，并在准备鲑鱼并制作莎莎酱的同时放在一边浸泡20分钟。
• 将鲑鱼与1汤匙混合。油，一个圆形的1/4茶匙。盐和黑胡椒粉的良好磨碎。放在一边
  莎莎。
• Put 5 Tbs. of the olive oil into a large sauté pan and place on high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (don’t take your eyes off them, as they can easily burn). Remove the pan from the heat and stir in the capers and their brine, the olives, saffron and its water, and a pinch of salt. Drain the currants and add these, along with the parsley, lemon zest, and lemon juice. Set aside.
• 把剩下的一汤匙。石油大frying pan and place over medium-high heat. Once hot, add the salmon fillets, skin side down, and fry for 3 minutes, until the skin is crisp. Decrease the heat to medium, then flip the fillets over and continue to fry for 2 to 4 minutes (depending on how much you like the salmon cooked). Remove from the pan and set aside.
• 将鲑鱼放在四个盘子上，然后在莎莎上汤匙。将芹菜叶撒在上面。