Pan-Fried Salmon and Chorizo with Tomato and Basil

Name: Pan-Fried Salmon and Chorizo with Tomato and Basil
Yield: Serves 4 as a starter
Ingredients: juice of 1 lemon; 8 cherry tomatoes, halved; 8 basil leaves; 200 g(6 ½ oz) chorizo, cut into 8 slices; 3 tablespoons extra virgin olive oil; 400 g(14 oz) salmon fillet, bones removed, cut into 8 pieces and lightly seasoned

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

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.

Ingredients

3 tablespoons extra virgin olive oil
200 g(6 ½ oz) chorizo, cut in

Method

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 an

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Alison Stattersfield

2 years ago from United Kingdom

This is a very simple recipe but works so well. I found it because I had some left over chorizo. I cooked everything together in the pan including the tomatoes and added a few olives. I had salmon steaks and so had to cook for a bit longer, and turn them on their sides, but easy to see when they were done. Served with mashed potato and cabbage. A very tasty and quick supper.

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