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.
Originally Submitted
4/13/2019
0 Out of 5 from
0 reviews
You can add this Oliver smoky chorizo salmon recipe to your own private DesktopCookbook.