Smoky Chorizo Salmon

This beautiful taste of summer is the perfect mid-week  15-minute meal for those busy days when you just don't want to be spending too much time slaving over a hot stove,

Imagine the scene, it's a beautiful hot British summer day and you're sitting outside with a cheeky glass of vino in hand, maybe even a cocktail if you're feeling particularly fruity. Dinner is served and you possess a plate full of delicious fresh fish, smoky chorizo and juicy tomatoes. It's about as close as we can get in England to living the Mediterranean lifestyle. So please, savour it and let this recipe transport you to your favourite holiday location leaving your troubles behind.

The dish is a great heart-healthy diet meal with absolutely no nasties whatsoever. But the best part is that it does not hold back on flavour and is just so incredibly quick and simple to cook. Minimum effort, maximum satisfaction.

If you are looking for something to serve alongside your fish then this meal is paired perfectly alongside some crusty bread or herby focaccia. 




I have customised the quantities of this recipe to feed two people, so if you have a few more mouths to feed, then please, adjust the quantities accordingly to what fits for you. 

Ingredients:

• 2 Large smoked salmon fillets
• Mixed colour cherry tomatoes, (300g)
• Fresh basil leaves
• 8 Black olives 
• 70g Chorizo, (finely sliced)
• Sea salt + Black pepper
• Extra virgin olive oil, (1 tbsp)
• Red wine vinegar, (1 tbsp)
• Edible flowers

Method:

1. Place the salmon fillets fleshy-side down on a cold pan, then place over a medium-high heat. As the salmon begins to sizzle leave to cook for around 3 mins.
2. Once nicely seared, flip over and cook skin-side down for 5 mins.
3. Meanwhile, slice the tomatoes into halves, tear up the basil leaves then toss it all together in a bowl with the red wine vinegar and a pinch of salt + pepper.
4. Squash the olives then finely chop before mixing with the extra virgin olive oil and a splash of water. Set aside.
5. Add the chorizo slices to the salmon pan for the final 2 minutes, then toss in the tomatoes for 30 secs.
6. Divide the tomato mix between 2 plates with the salmon fillets resting on top, then spoon over the dressed olives and pick over the remaining basil. To finish decorate lightly with the edible flowers.

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