07 January 2024 , 10:46
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Jamie Oliver’s smoky chorizo salmon recipe is packed with flavour and incredibly simple to make, taking only 10 minutes.
If you are looking for a lighter dinner post-Christmas heaviness, then this recipe is ideal for an evening when you don’t want to be slaving away on your hob for hours on end waiting for things to simmer and boil. It’s also a good recipe for dedicated gym goers as it contains 34.3g of protein.
Calculating a cost per serving if you were to shop at Sainsbury’s according to the chef's website, the fiver ingredient recipe would come to £4.79 per serving. The recipe serves two and is marked as “not too tricky” to assemble and then cook up and you can probably get away with using the same pan throughout the cooking process too.
In a video posted to the chef's Facebook page as he cooks this recipe, he provides some top tips on how best to cook your salmon, the chef says "We are going to make the crispiest skin you could ever dream of. We have a pan here totally dry, with no seasonings at all. You'll need sustainable salmon fillets, three minutes flesh side down, five minutes skin side down, off. It's perfect every single time."
Here is what you need and how you can make it at home:
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Ingredients
2 x 150 g salmon fillets , skin on, scaled, pin-boned, from sustainable sources
300 g ripe mixed-colour cherry tomatoes
4 sprigs of fresh basil
8 black olives , (stone in)
30 g higher-welfare chorizo
Method
Put the salmon flesh side down in a large cold non-stick frying pan and place on medium-high heat.
As the pan comes up to temperature and the salmon begins to sizzle (about three 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 one tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
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Squash the olives and discard the stones, then finely chop the flesh. Mix with one teaspoon of extra virgin olive oil and a splash of water.
Finely slice the chorizo, add to the pan for the last two 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.