Cover the currants with boiling water and set aside to soak for 20 minutes while you prep the salmon and make the salsa.
Mix the salmon with 1 Tablespoon of the oil, a rounded ¼ teaspoon salt, and a good grind of pepper. Set aside while you make the salsa.
Put 5 Tablespoon of the olive oil into a large sauté pan and place on a high heat. Add the celery and pine nuts and fry for 4–5 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.
Put the remaining 1 Tablespoon of oil into a large 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 2–4 minutes (depending on how much you like the salmon cooked). Remove from the pan and set aside.
Arrange the salmon on four plates and spoon on the salsa. Scatter the celery leaves on top.
