Have you got any chorizo left from last week Midweek Meal? That's great because I have got a new combination of flavours for you. This one comes with a warning. It is not to everybody's taste, he didn't like it. However, over 400 people at the Vuelio Blog Awards were served it as a starter and I was inspired.
The other piece of advice is: cut the chorizo in very small bits.
Salmon and Chorizo - Midweek Meal -
Ingredients
2 salmon fillets
8 olives no stone ready to be squashed :)
basil leaves
few small tomatoes
Method
Cook the salmon flesh side down in a large cold non-stick frying pan on medium-high heat. That's the best way to cook fish 3 minutes on the fleshy side first 5 minutes on the skin side so that you get nice crispy skin.
In other pan, cook the chorizo on slow heat, when the oil is released squash in the olives with a splash of water. Serve on a bed of couscous or on its own with baby tomatoes
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