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Seared salmon and chorizo salad

Seared salmon and chorizo salad

The smoky, paprika flavour of chorizo adds a spicy kick to this healthy salmon salad.

Ingredients

For the salmon
For the dressing
For the salad

Preparation method

  1. For the salmon, preheat oven to 180C/350F/Gas 4.

  2. Cut two pieces of greaseproof paper and place one of these onto a baking sheet.

  3. 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.

  4. 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.

  5. 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.

  6. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined.

  7. For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves.

  8. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing.

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