Jamie Oliver’s 5 ingredient smoky chorizo salmon Recipe

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  • Healthy

serves:

2

Cost:

not

Total Time:

00:11

Prep:

00:00

Cooking:

00:00

Ready in just 11 minutes, this salmon dish is the perfect mid-week meal.

Ingredients

  • 2 x 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
  • 300g ripe mixed-colour cherry tomatoes
  • 4 sprigs of fresh basil
  • 8 black olives (stone in)
  • 30g higher-welfare chorizo

Method

  • 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.

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