Baked salmon with chorizo rice
What could make salmon nicer? Wrapping it in more salmon. Bake a healthy Spanish-style dish of salmon and chorizo rice.
Each serving provides 876kcal, 60g protein, 48g carbohydrate (of which 6g sugars), 49g fat (of which 16g saturates), 3g fibre and 3.5g salt.
For the chorizo rice
- 100g/3½oz chorizo
- 1 onion, sliced
- 1 garlic clove, sliced
- 200g/7oz arborio rice
- 4 tomatoes, roughly chopped
- 50g/2oz butter
- 1 tbsp parsley
- 600ml/20fl oz chicken stock
- salt and freshly ground black pepper
For the salmon
Preheat the oven to 180C/350F/Gas 4.
Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside.
Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft.
Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.
Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked.
Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice.
Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through.
Serve the salmon on top of the chorizo rice.
To make this recipe even easier, just use plain salmon fillets without the smoked salmon.