Crisped salmon with chorizo and basil

100g chorizo

2 pieces salmon fillet

1 tbs olive oil

Salt and freshly ground pepper

8 Flavorite cherry tomatoes

Juice 1/2 lemon

1/4 cup basil leaves

 

Cut chorizo into 1cm dice. Heat 2 tsp of the oil in a pan, add chorizo and toss and cook until browned. Remove from pan and keep warm. Add cherry tomatoes to pan and cook until they start to soften. Add basil leaves and lightly toss with tomatoes. Remove from pan and keep warm.

Sprinkle salmon lightly with salt and pepper. Add remaining oil to pan juices and place salmon skin side down. Cook over moderate heat 1-2mins, turn over and cook for 1 min. Place tomatoes on each plate and top with a piece of salmon. Spoon over chorizo and pan juices. Squeeze lemon over and serve.

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