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How to Cook

Smoky Chorizo Salmon

This Smoky Chorizo Salmon brings together tender salmon and the rich, smoky flavour of chorizo for a dish that balances delicate fish with a little warmth and spice. As the chorizo cooks, it releases its savoury oils, adding depth and flavour to the salmon without overpowering it. Straightforward to prepare and full of character, it’s a satisfying choice for an easy midweek supper or a relaxed meal at the weekend, served with seasonal vegetables or new potatoes.

Prep Time: 5 minutes

Cooking Time: 11 minutes

Serves: 2

Method

  1. 1 Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
  2. 2 As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
  3. 3 Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
  4. 4 Squash the olives and discard the stones, then finely chop the flesh.
  5. 5 Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
  6. 6 Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
  7. 7 Divide between your plates, with the salmon on top.
  8. 8 Spoon over the dressed olives and pick over the remaining basil.

Ingredients

  • 2x salmon fillets
  • 300g ripe cherry tomatoes
  • 4x sprigs of fresh basil
  • 8x olives
  • 30g chorizo

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