It was incredibly tasty, fairly easy to make and healthy. At the last minute, add the tomato and chopped coriander and squeeze in the lemon juice. In a bowl, combine the arugula, sliced persimmon, the juice of the remaining lemon wedges, and a drizzle of olive oil. https://www.supergoldenbakes.com/creamy-salmon-chorizo-pasta Squash the olives and discard the stones, then finely chop the flesh. 2 chorizo sausages 200g skinned salmon fillet, bones removed 16 basil leaves 1 Tbsp oil Sprinkle of salt and freshly ground pepper ½ cup aioli. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. We'll cook the chorizo AND salmon in the same skillet which will then go in the oven - so start with an oven-proof pan to avoid having to do more dishes. Heat a small frying pan over high heat and fry chorizo for about 2min until beginning to crisp and release its oil. Coat the salmon in the flour and cook in the butter for around 4 to 5 minutes, starting it off skin-side down and flipping over halfway through. Pasta, smoked salmon, spicy chorizo, sun-dried tomatoes and butter sauce. Post was not sent - check your email addresses! Add the chopped tomatoes, chorizo and olives and cook for a further 5 minutes or until the salmon is cooked through and the chorizo releases its oil and turns crispy. Sorry, your blog cannot share posts by email. So comforting and super easy to make! 2) In a separate pan, fry off the aubergine and garlic together in a little olive oil for two minutes until it becomes like a paste. Turn salmon over; cook 1 minute or until done. 3) To cook the salmon, mix together some flour with the chilli flakes on a plate and season with salt and pepper. www.kitchengonerogue.com. Mix with 1 teaspoon of extra virgin olive oil and a splash of water. This site uses Akismet to reduce spam. 300g/10½oz salmon fillet, cut into thin strips. 100ml strong chicken stock from one stock cube. Spanish chorizo is a dried and cured sausage, with the consistency of salami or pepperoni. Return the chorizo to the pan and heat for a couple minutes; then add the tomato mixture for 30 seconds. Plate the salmon and spoon … Heat a grill pan over medium-high heat. Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat. Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides. Bring up the sides of the foil and seal well at the top to create a neat package. Taste, then season with salt and pepper if desired. Dish on top of the salmon I couldn’t wait to remake a similar version when I got home … so I bring you Jamie Oliver-Inspired Tomato Chorizo Salmon. Serve with a green salad and chunks of bread to mop up the juices. Coat pan with cooking spray. Apr 4, 2013 - The smoky, paprika flavour of chorizo adds a spicy kick to this healthy salmon salad. 2 x 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources. Meanwhile, to the pot of cooked rice, add the cooked chorizo, chopped dates, and chopped pistachios. Few ingredients, one delicious dish. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel. Short on time but want a dish that's healthy and sure to impress? It's perfect for two, family night or a dinner party! Here's how we do the salmon. Dish on top of the salmon, then add the olives and the remaining half of the torn basil. Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. You'll definitely want to try this Jamie Oliver-Inspired Tomato Chorizo Salmon. Add salmon to pan, skin side down; cook 6 minutes. Remove the salmon from pan when done and place on pates or, if hosting a party/serving a large group, put in a large serving dish. 1. Return the chorizo to the pan and heat for a couple minutes; then add the tomato mixture for 30 seconds. First, cook and crumble the chorizo, then set it aside and turn the broiler to high. You need chorizo, salmon, maple syrup, chili powder, and seasoning salt. Required fields are marked *. Our British friends were able to find it in New England, but in Texas, you’re much more likely to find a Mexican type of chorizo. salmon filets, approx 1 lb total (I use s with the skin on), spicy chorizo (if eating whole30 or paleo, use a compliant brand), Red Lentil Soup with Lemon (Instant Pot or Crock-pot). Scoopy Salmon Salad Dijon and cream cheese give this salad the perfect creamy texture. Top with a few slices of onion, tomato, chorizo sausage and cheese. 1 heaped tsp whole grain mustard Reduce heat to medium-low. Because Mexican chorizo needs taken out of its casing, cooked and crumbled, I cooked the chorizo first, removed it from the pan and then cooked the salmon in the same pan. Geoffrey serves his succulent grilled salmon over a cucumber-date salad. ENJOY! Finely slice the chorizo, add to the pan for … 300g/10½oz chorizo, cut into 0.5cm/¼in rounds. The smoky, paprika flavour of chorizo adds a spicy kick to this healthy salmon salad. This is a quick and easy vitamin-rich dish, oozing with delicious flavours, from succulent salmon to rich chorizo. dish. 4) Serve the salmon on top of the bean salad with a quenelle of the aubergine on top. made us a delicious dish from Jamie Oliver’s latest book 5 Ingredients: Quick & Easy Food. Your email address will not be published. Add the chorizo slices and cook, stirring occasionally for 4-5 minutes or until golden and crisp. Lift chorizo into a bowl, leaving the chorizo oil in the pan. 1) In a dry frying pan, cook the chorizo over a high heat for 2 minutes until browned. I’m not good at making a recipe exactly as-is, so I made a few tweaks. It’s likely that you’ll find yourself craving more the next day, so you really can’t make too much of this. Cut the haloumi, chorizo and salmon each into 16 even-sized pieces. (adsbygoogle = window.adsbygoogle || []).push({}); Subscribe to receive new recipes and reviews! https://www.seafoodexperts.com.au/recipe-items/salmon-chorizo-croquettes Place one salmon fillet in the middle of each piece of foil. 4 sprigs of fresh basil. 300g ripe mixed-colour cherry tomatoes. The recipe below is perfect for 4 people (or 2-3 with possibly some leftovers for the cook). Jamie Oliver-Inspired Tomato Chorizo Salmon. So I opted for pitted kalamata olives rather than the black olives in Jamie’s original recipe. olive oil. The salmon broth brings everything together wonderfully. Delicious Recipes, Reviews & Other Food Adventures, During a recent trip to visit my sister in New Hampshire, friends visiting from England (shout out to Sharon and Tony!) Add the drained cannellini beans, the balsamic vinegar and stock and cook for a further minute. 8 black olives (stone in) 30g higher-welfare chorizo. Low FODMAP Seared salmon and chorizo salad. For the salmon, preheat oven to 180C/350F/Gas 4. This salmon salad is seasoned to perfection and makes for a great picnic side dish. On to small kebab sticks, place a piece of each with a basil leaf in between. All rights reserved. https://www.sprinklesandsprouts.com/seared-salmon-peas-chorizo Add shallots and garlic to pan; cook 1 minute, stirring frequently. https://www.jamieoliver.com/recipes/salmon-recipes/smoky-chorizo-salmon https://www.greatbritishchefs.com/recipes/salmon-fillets-recipe-peas-chorizo Ready in just 20 minutes, with a summery feel, but enough ‘kick’ to take it into the cooler evenings, a delicious weeknight dinner that combines winning flavors. I’m also not a huge fan of olives, but I do like kalamata olives when mixed with something acidic like cherry tomatoes to balance the saltiness. And if this recipe is any indication of the rest of the dishes in his new book, I’m putting it on my birthday wish list (hint, hint to any family members reading this). For the dressing. Thank you! 50ml/2fl oz sherry vinegar. https://www.tasteofhome.com/article/how-to-make-a-grilled-salmon-salad Heat a medium nonstick skillet over medium heat. In fact, there were four types of Mexican chorizo at the grocery store where I bought my ingredients for this dish, but no Spanish chorizo. © Kitchen Gone Rogue. Probably you can make this pasta with ingredients from your pantry. https://foodnetwork.co.uk/recipes/pan-fried-salmon-fillet-with-crispy-chorizo Ingredients. This 30-minute dish is the perfect solution for an easy dinner. Coat pan with cooking spray. The first change was the type of chorizo. 2. It’s hearty and begs to be served with crusty bread or a side salad. For the chorizo rice 100g/3½oz chorizo 1 onion, sliced 1 garlic clove, sliced 200g/7oz short-grain rice such as arborio rice 4 tomatoes, roughly chopped 50g/2oz butter 1 tbsp parsley 600ml/20fl oz chicken stock salt and freshly ground black pepper For the salmon 4 x 150g/5oz salmon fillets, skinned 250g/9oz smoked salmon; Method Pan-fried salmon fillet with crispy chorizo. In this recipe, the salmon is pan seared for a crispy exterior, then cooked in a delicious creamy tomato sauce and sprinkled with crunchy chorizo. Marinate salmon fillets in a homemade mixture of honey, soy sauce, and olive oil, cook in a grill pan or skillet, and serve with a homemade fruit relish for an easy salmon entree with a tropical twist. In Texas, it’s not as easy to find the European/Spanish chorizo pictured in Jamie’s photo in his book. Cut two pieces of greaseproof paper and place one of these onto a baking sheet. https://www.tasteofhome.com/recipes/grilled-salmon-with-chorizo-olive-sauce It sounds crazy, but trust us – the combination of flavours works! . This gave the salmon’s flesh side a little extra flavor. A great dish for pescatarians too - simply swap out the chorizo and add a teaspoon of smoked paprika instead. It’s one of my favorite dishes now!! Add 1/4 cup chicken broth. Such a unique combo of flavors – it looks amazing! You can cut the recipe in half if you’d prefer … or triple or quadruple it, if you’re feeding a crowd. Season each peace with oregano, rosemary, salt and black pepper. Learn how your comment data is processed. Pair with mixed greens and steamed couscous for a complete meal. It’s softer and crumbles like ground beef. Adam Simmonds masterfully balances the sweetness of strawberries and watermelon with the intense savouriness of delicious chorizo, which is turned into an oil used to poach delicate pieces of salmon. Season with salt and pepper; stir to combine. Keep warm. Your email address will not be published. Lemon-Blueberry Ricotta-Buttermilk Pancakes. Once cooked, place the chorizo … For the salmon. I used leftovers to make a frittata the next morning (yum!). 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