One word for you. Flavour.
When Jamie Oliver wrote his ‘5 Ingredient’ cookbook, in my heart I know why he wrote it. Not to ditch the Ottolenghi’s of the world, instead to say that food doesn’t need to be complicated and time consuming to be ‘oh so right’.
Cork Daddy’s at rugby training and I HAD planned on curling up on the couch with a bowl of leftover soup and the tv remote all to myself.
Leftover soup just wasn’t going to cut it tonight though.
I had chorizo in the fridge with this dish in mind, as I’ve wanted to give it a whirl ever since I was given Jamie’s cookbook. And can I just say – this dish will not disappoint. It is just too quick to make and SO tasty. Salmon with chorizo – where have you been all my life?
So I now have this dilemma. I’m drawn between shovelling the salmon in to my mouth but at the same time, can’t put my laptop down as the words just flow. Obviously, as with all good cooks, I’ve adapted the recipe to use what I’ve got handy. (See Lo’s tips below on how I’ve adapted Jamie’s recipe).
I served this with mashed sweet potato (because I had some leftover from the girls dinner) and it was great. The fish vs pork combo worked so well – it gave the dish a real smokiness that was lovely. The tomatoes cooked until just starting to blister and the freshness from the handful of parsley really goes down well.
Needless to say, I’ll be making this dish again and again. I feel naughty keeping it to myself it’s so good.
Thanks Jamie. Once again, a massive thumbs up from me.
salmon with chorizo (serves one)
1 x salmon fillet (skin left on preferably)
1/2 a chorizo sausage, skin removed and very finely sliced*
A handful of cherry tomatoes, cut in half
A small handful of green olives**, pitted and halved
A handful of fresh parsley, chopped
A dash of olive oil
A dash of red wine vinegar
Salt and freshly cracked pepper
Sweet potato mash***, to serve
- In a non stick fry pan, add a dash of olive oil and add the salmon fillet skin side down to the hot pan. Season with salt and pepper here.
- Cook the first side of the salmon fillet for about 4-5 minutes and turn over.
- Add the chorizo to the pan now and let it fry next to the salmon, getting lovely and crispy.
- Once you think the salmon fillet is cooked through, remove it from the pan and throw in the tomatoes, olives and parsley to heat through.
- Add a dash of olive oil and dash of red wine vinegar to the pan and toss to coat.
- Serve the salmon fillet on a bed of sweet potato mash and pour the chorizo mixture over the top.
Enjoy with a glass of red wine.
- *I’m going to say ‘half a chorizo’ sausage as I know one person doesn’t need to eat more than that. I have to admit though, I cook a whole one as I’ve never met anyone that doesn’t pick at it during the cooking process.
- **Jamie uses black olives but I prefer green.
- ***To make the sweet potato mash – simply cover some chopped sweet potato in a saucepan with salted water and cook until soft. Add some butter, a dash of milk and white pepper and mash well.
- My zip lock bag of frozen parsley that I keep in the freezer comes in handy all the time. Tonight being one of those times. Jamie serves his salmon with fresh basil.
- I’m thingy about chorizo. It needs to be cooked really well in my opinion – the crispier, the better.
- I always keep salmon fillets in the freezer for quick dinners such as this.
If you make this salmon with chorizo, please leave your comments below. xx