SMOKY CHORIZO SALMON

WITH SWEET CHERRY TOMATOES & BASIL


NUTRITION PER SERVING

Calories: 36318%

Fat: 22.8g33%

Saturates: 4.8g24%

Sugars: 4.9g5%

Salt: 1.2g20%

Protein: 34.3g69%

Carbs: 5.1g2%

Fibre: 1.5g


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

METHOD

  1. Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.

  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. 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. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.

  5. Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.

  6. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.






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