As I’m all for an easy life, I thought I would try this quick recipe for Chorizo Salmon two from Mr. O which was featured in the Sunday Times Magazine recently. We adore the meltingly good taste of just cooked salmon and are particular fans of crispy skin type recipes. This is so colourful that it makes you happy just looking at it. The olive tapenade cuts through the sweetness of the cherry toms in this clever combination of ingredients and flavours. 363 calories per person.
Colourful chorizo salmon
Ingredients serves 2
2 x 150g salmon fillets, skin on
300g ripe mixed-colour cherry tomatoes
4 sprigs of fresh basil
8 black olives (stones in)
30g quality chorizo
How to prepare
Put the salmon flesh-side down in a large cold non-stick frying pan and place on a medium-high heat. As the pan comes up to temperature and the salmon begins to sizzle (3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on thickness).
Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tbsp red wine vinegar and a pinch of sea salt and black pepper. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 tsp extra-virgin olive oil and a splash of water.
Finely slice the chorizo, add to the pan for the last 2 mins, then toss in the dressed tomatoes for 30 seconds. Divide between your plates with the salmon on top. Add a spoonful of the dressed olives and scatter over the remaining basil leaves.