Salmon with Chorizo
Main Dishes • European
Description
Each fillet should weigh approximately 150 grams.
Ingredients
- Smoked haddock fillet 2 pieces
- Marinated cherries 10 oz
- Basil 4 sprigs
- Olives stuffed with lemon 0 oz
- Chorizo 0 oz
- Malt Vinegar 1 tablespoon
- Olive Oil 1 tablespoon
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 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 heated and the salmon begins to sizzle, flip it over and cook for about 5 minutes, until it becomes crispy and the fish is cooked through (cooking time will vary based on the thickness of the fillet).
Step 2
Meanwhile, cut the cherry tomatoes in half, remove 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. Thinly slice the chorizo.
Step 3
Two minutes before the salmon is done, add the chorizo to the skillet, and 30 seconds later, add the tomatoes. Plate the dish, sprinkle with chopped olives on top, and finish with the remaining basil.
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