Pan-Fried Salmon and Chorizo with Tomato and Basil


Preparation info

  • Difficulty


  • Serves


    as a starter

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Tomato and basil are a perfect pair, but I think salmon and spicy chorizo are also a great couple. To serve this as a Main course (for two) rather than a starter (for four), you’d be best to make a salsa from the tomato and basil — just chop the tomatoes and tear the basil, then mix with the olive oil and lemon juice.


  • 3 tablespoons extra virgin olive oil
  • 200 g(6 ½ oz) chorizo, cut into 8 slices
  • 400 g(14 oz) salmon fillet, bones removed, cut into 8 pieces and lightly seasoned
  • juice of 1 lemon
  • 8 cherry tomatoes, halved
  • 8 basil leaves


Heat 1 tablespoon of the olive oil in a frying pan over a moderate heat and sauté chorizo slices on both sides until coloured. Remove to a warm plate.

Add another tablespoon of oil to the pan and add the salmon pieces, skin-side down. Cook over a moderate-high heat for 1 minute, then turn and cook about 30 seconds – ideally the salmon should be quite rare. Take salmon out and take the pan off the heat, then add remaining olive oil and lemon juice and stir to loosen the crunchy bits.

To serve, divide salmon pieces between four plates, sit a chorizo slice on top of each piece, then place tomato halves and basil leaves on top. Drizzle with the pan juices.