Smoked-chorizo-salmon

Jamie Oliver’s smoky chorizo salmon

The chef cooks this dish for his family during the week

By , 05 September 2017

(73 votes)

Jamie Oliver’s smoky chorizo salmon
  • 11 Mins
  • Serves: 2
  • Price: £3.90 per serving

"This salmon recipe is an Oliver family favourite and something we come back to time and again," says Jamie.

"I’ve written the recipe to serve two, and Jools and I often tuck in on a weeknight together, but it’s also really easy to scale up to feed more.

"Made with just five ingredients, bursting with summery flavours, and ready in 11 minutes flat, the kids – and Jools! – go nuts for it, and I feel happy knowing that they have eaten a decent plate of food. I hope you enjoy it as much as we do…"

Jamie Oliver's smoky chorizo salmon is taken from 5 Ingredients: Quick & Easy Food by Jamie Oliver and published by Penguin Random House.

Nutritional Info
Each 336g serving contains
  • Energy

    1673KJ

    400KCAL

    20%
  • Fat

    24.2g

    high

    35%
  • Saturates

    5.7g

    med

    29%
  • Sugars

    5.4g

    low

    6%
  • Salt

    0.97g

    low

    16%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 498kJ/119kcal.
Ingredients
  • 2 x 150g prepared skin-on salmon fillets, from sustainable sources
  • 300g ripe mixed-colour cherry tomatoes
  • 4 sprigs of fresh basil
  • 8 black olives (stone in)
  • 30g higher-welfare chorizo
  • 1tbsp red wine vinegar
  • 1sp extra virgin olive oil
Method
  • 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 mins), flip it over and cook on the skin side for 5 mins, 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 1tbsp red wine vinegar and black pepper. Squash the olives and discard the stones, then finely chop the flesh. Mix with extra virgin olive oil and a splash of water.

  • Finely slice the chorizo, add to the pan for the last 2 mins, then toss in the dressed tomatoes for 30 secs. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.