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
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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