Nutrition Facts
Smoky chorizo salmon
Amount Per Serving
Calories 363
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4.8g30%
Cholesterol 107mg36%
Sodium 523mg23%
Potassium 1220mg35%
Carbohydrates 5.1g2%
Fiber 1.5g6%
Sugar 4.9g5%
Protein 34.3g69%
Vitamin A 1075IU22%
Vitamin C 35mg42%
Calcium 52mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Smoky chorizo salmon
A taste of the Mediterranean with just five ingredients
Servings: 2 people
Calories: 363kcal
Ingredients
- 2 150g salmon fillets skin on, scaled, pin-boned, from sustainable sources
- 300 g ripe mixed-colour cherry tomatoes
- 4 sprigs fresh basil
- 8 black olives stone in
- 30 g chorizo (higher welfare)
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- Sea salt and black pepper
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 three minutes), flip it over and cook on the skin side for five 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.
- 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.
Nutrition
Calories: 363kcal | Carbohydrates: 5.1g | Protein: 34.3g | Fat: 22g | Saturated Fat: 4.8g | Cholesterol: 107mg | Sodium: 523mg | Potassium: 1220mg | Fiber: 1.5g | Sugar: 4.9g | Vitamin A: 1075IU | Vitamin C: 35mg | Calcium: 52mg | Iron: 3mg