Smoky chorizo salmon

With sweet cherry tomatoes & basil

Smoky chorizo salmon

Smoky chorizo salmon

Serves 2
Cooks In11 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 363 18%
  • Fat 22.8g 33%
  • Saturates 4.8g 24%
  • Sugars 4.9g 5%
  • Salt 1.2g 20%
  • Protein 34.3g 69%
  • Carbs 5.1g 2%
  • Fibre 1.5g -
Of an adult's reference intake
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Method

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
Tap For Method
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

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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