Fish and pork always work well, and this spicy sausage is more than robust enough to stand up to salmon. Pop your pinky goodness on a plate of vibrant greens for an interesting, quick and simple low carb supper…
You gotta love food that looks pretty! Or maybe it’s just me. Anyway on with the show…
Chorizo Fried Salmon
I use a fairly soft air dried Catalan chorizo that has a hefty helping of smoked paprika. Fresh Spanish chorizo would work just as well though.
What you need…
A drop of olive oil, around 120g/4oz of Spanish chorizo (sliced into chunky rounds), 250g/8oz of thick salmon fillet, a small bag of frozen peas and a cup of broccoli florets (or any greens you like really), black pepper.
Quantities are up to you really – it depends how hungry you are!
What we do…
This is a really quick supper. For the most forgiving results I cook one large piece of salmon and cut it to serve. Of course you could use individual pieces of salmon fillet but be prepared to concentrate a little more to ensure they aren’t over cooked!
Anyway on with the show…
- Get your heaviest skillet out, and heat it up for 5-10 minutes. Add a drop of olive oil and the sliced chorizo. Fry over a medium heat for 5 minutes or so till its given up lots of red paprika spiked oil and is starting to crisp up.
- Remove the chorizo with a slotted spoon and keep till later.
- Season the salmon skin with plenty of black pepper.
- Turn the heat up a little and when the oil is smoking hot add the salmon, skin side down.
- Cook on a medium-high heat for 5-10 minutes.
- When the skin is really crispy and you can see the flesh is starting to turn opaque around 1/3 of the way through the fillet, turn it over. Cook for another 5 minutes.
- Turn the heat off and cover with a lid to cook through to your liking. I’m not a fan of fish cooked “rare” but it should be only just done so its still really moist and juicy within. But that’s just how I like it, cook the fish how you like yours!
- Whilst the fish is cooking get a pan of water boiling (you only need an inch or so), and cook your broccoli and peas. Cook the broccoli for a few minutes and then add in the peas for the last 3 minutes so they’re both cooked but far from soggy.
- Mix the cooked chorizo into the veggies, pile onto a plate and top with the salmon.
Porky fish dishes are always a tasty treat. Watch out for adding too much salt though since the cured pork is always very heavily seasoned.