This article was written for Annabel & Grace, which is now part of Rest Less.
Colourful chorizo salmon
Ingredients serves 2
2 x 150g salmon fillets, skin on
300g ripe mixed-colour cherry tomatoes
4 sprigs of fresh basil
8 black olives (stones in)
30g quality chorizo
How to prepare
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 (3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on thickness).
Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tbsp 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 1 tsp 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 seconds. Divide between your plates with the salmon on top. Add a spoonful of the dressed olives and scatter over the remaining basil leaves.