It’s still cold but there’s a bit of sunshine and promise of warm spring days to come. We can’t wait for the spring veg to start but this bright dish is not a bad compromise.
Wine Suggestion: in the mood for Spring we chose the Chateau Vignelaure, La Source Rosé which we often find a good match for salmon and it came through yet again. Vibrant, fresh fruit and a long dry finish.
Smoky Chorizo Salmon – serves 2
- 2 x 150g salmon fillets, skin on
- 300g cherry tomatoes, halved
- 4 sprigs fresh basil
- 1 tbsp red wine vinegar
- 8 black olives, remove stones and finely chop
- 30g chorizo, finely sliced
Put the salmon in a large cold non-stick frying pan with the flesh side down. Put over a medium-high heat and cook for about 3 minutes or until it is sizzling underneath. Flip the salmon over on to the skin side and continue to cook for about 5 minutes or until the skin is very crispy and the fish is just cooked through.
Meanwhile, tear up most of the basil leaves and mix with the cherry tomatoes, the red wine vinegar and a pinch of salt and pepper. Mix the chopped olives with 1 tsp of extra virgin olive oil and a splash of water.
Add the chorizo to the pan with the salmon for the last 2 minutes, then add the tomatoes for 30 seconds. Divide the tomatoes between two plates and top with the salmon, then spoon over the olive dressing and the rest of the basil leaves.
(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)
Jono & Jules do food & wine 
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