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Home » Recipes

Smoky Chorizo Salmon

Published: Nov 20, 2017 · Modified: May 23, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Smoky Chorizo Salmon, Smoky Chorizo Salmon
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We had this salmon dish one 'date' night at home and it really was delicious.   The recipe is from Jamie Oliver's 5 Ingredients recipe book.   The flavours of the chorizo, olives and tomatoes really complimented the salmon.   Check out how the salmon is cooked..it's the first time we'd done it that way and it turned out perfect so give it a go!

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Ingredients

  • 2 x 150g salmon fillets - skin on
  • 300g ripe mixed colour cherry tomatoes
  • 4 sprigs of fresh basil
  • 8 black olives stone in
  • 30g chorizo

Instructions

  1. 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 (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).
  2. 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. 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.
  3. Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Smoky Chorizo Salmon, Smoky Chorizo Salmon

Smoky Chorizo Salmon

Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main, Main Course
Cuisine british
Servings 2 people

Ingredients
  

  • 2 x 150g salmon fillets skin on
  • 300g ripe mixed colour cherry tomatoes
  • 4 sprigs of fresh basil
  • 8 black olives stone in
  • 30g chorizo

Instructions
 

  • 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 (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).
  • 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. 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.
  • Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.

Notes

You might also like to try:
  • fish dishes
Keyword 5 Ingredients, basil, chopped tomatoes, chorizo, fish, hot smoked salmon, Jamie Oliver, olives
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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