Meanwhile, to the pot of cooked rice, add the cooked chorizo, chopped dates, and chopped pistachios. 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. The recipe below is perfect for 4 people (or 2-3 with possibly some leftovers for the cook). Such a unique combo of flavors – it looks amazing! Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Scoopy Salmon Salad Dijon and cream cheese give this salad the perfect creamy texture. 300g/10½oz chorizo, cut into 0.5cm/¼in rounds. This is a quick and easy vitamin-rich dish, oozing with delicious flavours, from succulent salmon to rich chorizo. The salmon broth brings everything together wonderfully. 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. 4 sprigs of fresh basil. Return the chorizo to the pan and heat for a couple minutes; then add the tomato mixture for 30 seconds. dish. © Kitchen Gone Rogue. Probably you can make this pasta with ingredients from your pantry. Squash the olives and discard the stones, then finely chop the flesh. Once cooked, place the chorizo … For the dressing. Add salmon to pan, skin side down; cook 6 minutes. Ingredients. All rights reserved. Cut the haloumi, chorizo and salmon each into 16 even-sized pieces. Your email address will not be published. Coat pan with cooking spray. I’m not good at making a recipe exactly as-is, so I made a few tweaks. Serve with a green salad and chunks of bread to mop up the juices. Mix with 1 teaspoon of extra virgin olive oil and a splash of water. First, cook and crumble the chorizo, then set it aside and turn the broiler to high. Place one salmon fillet in the middle of each piece of foil. I couldn’t wait to remake a similar version when I got home … so I bring you Jamie Oliver-Inspired Tomato Chorizo Salmon. Required fields are marked *. Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat. This gave the salmon’s flesh side a little extra flavor. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. In a bowl, combine the arugula, sliced persimmon, the juice of the remaining lemon wedges, and a drizzle of olive oil. 4) Serve the salmon on top of the bean salad with a quenelle of the aubergine on top. 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. You'll definitely want to try this Jamie Oliver-Inspired Tomato Chorizo Salmon. Turn salmon over; cook 1 minute or until done. In Texas, it’s not as easy to find the European/Spanish chorizo pictured in Jamie’s photo in his book. Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. The first change was the type of chorizo. Dish on top of the salmon, then add the olives and the remaining half of the torn basil. Short on time but want a dish that's healthy and sure to impress? 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. This 30-minute dish is the perfect solution for an easy dinner. Pan-fried salmon fillet with crispy chorizo. 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. This salmon salad is seasoned to perfection and makes for a great picnic side dish. Heat a small frying pan over high heat and fry chorizo for about 2min until beginning to crisp and release its oil. olive oil. Plate the salmon and spoon … (adsbygoogle = window.adsbygoogle || []).push({}); Subscribe to receive new recipes and reviews! Pasta, smoked salmon, spicy chorizo, sun-dried tomatoes and butter sauce. Thank you! Low FODMAP Seared salmon and chorizo salad. Return the chorizo to the pan and heat for a couple minutes; then add the tomato mixture for 30 seconds. 8 black olives (stone in) 30g higher-welfare chorizo. 300g/10½oz salmon fillet, cut into thin strips. Lift chorizo into a bowl, leaving the chorizo oil in the pan. It sounds crazy, but trust us – the combination of flavours works! 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!) 1 heaped tsp whole grain mustard Heat a medium nonstick skillet over medium heat. Dish on top of the salmon So I opted for pitted kalamata olives rather than the black olives in Jamie’s original recipe. Cut two pieces of greaseproof paper and place one of these onto a baking sheet. 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. 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). Learn how your comment data is processed. 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. You can cut the recipe in half if you’d prefer … or triple or quadruple it, if you’re feeding a crowd. Add the chorizo slices and cook, stirring occasionally for 4-5 minutes or until golden and crisp. Finely slice the chorizo, add to the pan for … Pair with mixed greens and steamed couscous for a complete meal. 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. Jamie Oliver-Inspired Tomato Chorizo Salmon. Heat a grill pan over medium-high heat. 1) In a dry frying pan, cook the chorizo over a high heat for 2 minutes until browned. For the salmon. It’s likely that you’ll find yourself craving more the next day, so you really can’t make too much of this. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel. 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 pan with cooking spray. It’s hearty and begs to be served with crusty bread or a side salad. This site uses Akismet to reduce spam. Add the drained cannellini beans, the balsamic vinegar and stock and cook for a further minute. 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. Apr 4, 2013 - The smoky, paprika flavour of chorizo adds a spicy kick to this healthy salmon salad. So comforting and super easy to make! made us a delicious dish from Jamie Oliver’s latest book 5 Ingredients: Quick & Easy Food. Add 1/4 cup chicken broth. Cut approx 1 lb salmon into 4 portions, unless already cut into pieces for you, Take the chorizo out of its casing and brown in a large nonstick pan, Remove chorizo and place on a paper towel placed on top of a plate, Cook salmon filets in the same pan, flesh side down for 3 minutes; then turn and cook for approximately 5 minutes (until outside is crisp and the filet is cooked through), While the salmon is cooking, wash and cut the tomatoes in half, slice the olives and wash and tear the fresh basil, Mix the halved tomatoes and half the basil in a bowl with balsamic vinegar and salt and pepper to taste, Mix sliced olives with 1 tsp of olive oil and 1/2 tsp water in a small bowl. Spanish chorizo is a dried and cured sausage, with the consistency of salami or pepperoni. It's perfect for two, family night or a dinner party! Here's how we do the salmon. It was incredibly tasty, fairly easy to make and healthy. 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. Reduce heat to medium-low. Post was not sent - check your email addresses! You need chorizo, salmon, maple syrup, chili powder, and seasoning salt. 300g ripe mixed-colour cherry tomatoes. Add shallots and garlic to pan; cook 1 minute, stirring frequently. I used leftovers to make a frittata the next morning (yum!). Geoffrey serves his succulent grilled salmon over a cucumber-date salad. Your email address will not be published. 50ml/2fl oz sherry vinegar. Sorry, your blog cannot share posts by email. 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. On to small kebab sticks, place a piece of each with a basil leaf in between. Lemon-Blueberry Ricotta-Buttermilk Pancakes. 100ml strong chicken stock from one stock cube. ENJOY! Top with a few slices of onion, tomato, chorizo sausage and cheese. At the last minute, add the tomato and chopped coriander and squeeze in the lemon juice. A great dish for pescatarians too - simply swap out the chorizo and add a teaspoon of smoked paprika instead. Few ingredients, one delicious dish. 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. Bring up the sides of the foil and seal well at the top to create a neat package. 2 x 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources. It’s one of my favorite dishes now!! Season each peace with oregano, rosemary, salt and black pepper. 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). 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. Keep warm. The smoky, paprika flavour of chorizo adds a spicy kick to this healthy salmon salad. For the salmon, preheat oven to 180C/350F/Gas 4. 1. 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 . 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. 3) To cook the salmon, mix together some flour with the chilli flakes on a plate and season with salt and pepper. 2. It’s softer and crumbles like ground beef.