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Smoky chorizo salmon
Smoky chorizo salmon
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Total Time:
11 minutes
Ingredients:
  • 2 x 150 g salmon fillets skin on, scaled, pin-boned, from sustainable sources
  • 300 g ripe mixed-colour cherry tomatoes
  • 4 sprigs of fresh basil
  • 8 black olives (stone in)
  • 30 g higher-welfare chorizo
Instructions:
  • Place the salmon flesh side down in a cold non-stick frying pan over medium-high heat. Once the salmon begins to sizzle after about 3 minutes, flip it and cook the skin side for about 5 minutes until crispy and cooked through. In the meantime, halve the cherry tomatoes, tear most of the basil leaves, and mix with red wine vinegar, sea salt, and black pepper. Crush the olives, discard the stones, and chop the flesh. Combine with olive oil and water. Slice the chorizo and add to the pan for the last 2 minutes. Toss in the dressed tomatoes for 30 seconds. Serve on plates with salmon on top, dressed olives, and remaining basil on top.

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