Seared salmon and chorizo salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
The smoky, paprika flavour of chorizo adds a spicy kick to this healthy salmon salad.
Ingredients
For the salmon
For the dressing
- sherry vinegar: 50ml/2fl oz sherry vinegar
- mustard: 1 heaped tsp whole grain mustard
- olive oil: 150ml/5fl oz extra virgin olive oil
- garlic: 1 garlic clove, chopped
For the salad
- rocket: 100g/ 3陆oz rocket
- watercress: 100g/ 3陆oz watercress
- shallot: 1 shallot, finely sliced
- tomatoes: 20 sunblush tomatoes
Method
For the salmon, preheat oven to 180C/350F/Gas 4.
Cut two pieces of greaseproof paper and place one of these onto a baking sheet.
Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides.
Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes.
Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat.
For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined.
For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves.
To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing.
