Smoky chorizo salmon
( SERVES 2 )
5 Ingredients Quick & Easy Food is Jamie Oliver’s easiest-to-use book yet with each recipe calling for just five key ingredients to assist in our good food on the table every day pursuits.
Total: 11 minutes
Calories 363kcal fat 22.8g sat fat 4.8g protein 34.3g carbs 5.1g sugar 4.9g salt 1.2g fibre 1.5g
2 x 150g salmon fillets, skin on, scaled, pinboned, from sustainable sources
300g ripe mixed-colour cherry tomatoes
4 sprigs of fresh basil
8 black olives (stone in)
30g higher-welfare chorizo
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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