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Oven-roasted salmon with Brussel sprouts and chorizo
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Impress at dinner with roasted salmon, Brussel sprouts, and chorizo.
Ingredients:
  • 125ml olive oil
  • 200g chorizo, diced
  • 2 spring onions, thinly sliced
  • 40.00 ml finely grated lemon zest
  • 42.00 gm lemon juice
  • 300g Brussels sprouts
  • 20.00 ml caraway seeds, toasted and ground
  • 9.60 gm fine sea salt
  • 60ml olive oil
  • 1/2 tsp freshly ground black pepper
  • 8 x 180g skinless salmon fillets
Instructions:
  • Preheat your oven to 240°C. Heat 1/2 cup (125ml) of oil in a large, heavy pan over medium-high heat. Add the chorizo and cook for 3 mins until crisp and the fat is rendered. Add onions and lemon zest, sauté until onions wilt, then stir in lemon juice.
  • Thinly shred the Brussels sprouts using a sharp knife or mandolin. Toss them in a large bowl with half of the warm chorizo vinaigrette. Season with salt and pepper before transferring to a platter. Set aside the remaining vinaigrette.
  • Combine caraway seeds, salt, and pepper in a small bowl. Season the salmon generously with this mixture. Heat 2 large ovenproof frying pans over high heat and divide ¼ cup (60ml) oil between them. Sear 4 salmon fillets in each pan for 1 minute, then transfer pans to the oven and roast for 3-4 minutes until salmon is mostly opaque with rosy centers.
  • Place the salmon on top of the Brussels sprouts, then generously drizzle with the remaining chorizo vinaigrette before serving.

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