Salmon & Chorizo

Inspired by a Jamie Oliver recipe from his brilliant  "5 Ingredients" cook book, this dish is simple yet full of flavour. We have been a bit chefy and used smoked salmon caviar to jazz up the recipe even more but you can omit that stage if you like. 

Healthy, tasty and you will be able to make it in less than 15 minutes, convinced yet?


 Serves 2


2 x 200g salmon fillets, skin on & scaled. 

300g cherry tomatoes

Fresh basil leaves

10 black olives (stone in) 

30g chorizo 


1. Place the salmon, flesh down, in a large cold non-stick frying pan and place on a medium-high heat. As the pan warms up and you hear the salmon sizzling (around 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and the salmon is just cooked (this will depend on the thickness of the salmon). 

2. In the meantime, halve the cherry tomatoes and tear some basil leaves. Toss the tomatoes and basil in a tablespoon of sherry vinagre and a pinch of sea salt and black pepper. Squash the olives and discard the stones and finely chope the flesh. Mix with 1 teaspoon of EVOO and a  splash of water (1 Tbsp) to loosen it up. 

Finely slice the chorizo, add to the pan for the last 2 minutes of cooking the salmon, then toss in the dressed tomatoes for 30 seconds. Divide between your plates, with the salmon on top. Spoon over the dressed olives and serve with some small intact basil leaves along a spoonful of the salmon caviar on top if you are out to impress!

One last thing, que aproveche!