Salmon with Chorizo
2 servings
11 minutes
Recipe from Jamie Oliver's book "5 Ingredients: Quick and Easy Meals". Published by CookBooks Ltd. in collaboration with Penguin Books Ltd. Copyright Jamie Oliver, 2017. Cover photo Copyright Paul Stuart, 2017. Recipes and photos Copyright Jamie Oliver Enterprises Limited.
1
Place the fillet skin-side up in a cold non-stick skillet and set it over medium-high heat. After about 3 minutes, when the skillet is hot and the salmon sizzles, flip it and fry for about 5 minutes until crispy and the fish is cooked through (time depends on the thickness of the fillet).
- Salmon fillet: 2 pieces
2
Meanwhile, cut the cherry tomatoes in half, tear off most of the basil leaves, and mix both with 1 tablespoon of red wine vinegar and a pinch of salt and black pepper. Crush the olives, remove the pits, and finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a small amount of water. Slice the chorizo thinly.
- Cherry tomatoes: 300 g
- Basil: 4 sprigs
- Wine vinegar: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
- Olives: 8 g
- Extra virgin olive oil: 1 tablespoon
3
2 minutes before the salmon is ready, add chorizo to the pan, and after 30 seconds, add the tomatoes. Plate it up, sprinkle with chopped olives on top, and finish with the remaining basil.
- Chorizo: 30 g
- Cherry tomatoes: 300 g
- Olives: 8 g
- Basil: 4 sprigs