Pan-fried salmon and chorizo with tomato and basil

Chorizo and salmon go extremely well together.  The dish exploits that synergy to produce a stunning dish which can be served as a starter or as a main course.

Preparation Time: 10 Mins

Cooking Time: 5 Mins

Total Time: 15 Mins

Ingredients

For 2 servings…

3 tbs               Olive oil    

170 gms          Chorizo sausage       

2 fillets            Salmon     

1                    Lemon  - juice of      

4                    Tomatoes  - cherry, halved      

4 leaves           Basil        

Method

Heat 1 tablespoon of the oil in a frying pan over a moderate heat and sauté the chorizo slices on both sides until coloured.  Remove and keep warm.

Add another tablespoon of oil to the pan and put in the salmon skin side down.  Cook over a moderate heat for 1 minute, then turn and cook for about 30 seconds.  The salmon should be quite rare.

Take the salmon out of the pan and take the pan off the heat.  Add the remaining oil and lemon juice to the pan and stir to loosen the crunchy bits.

To serve…

Divide the salmon pieces between two plates, set a couple of pieces of chorizo on top and then top with the tomato halves and basil leaves.  Drizzle with the pan juices.

Wine recommendations

Salmon, on it own, is best with a robust white wine but with the chorizo the pairing is tilted towards a red.

Conventional

     Côtes du Rhône

Interesting

     Chénas

     Côtes du Rhône Villages Sablet blanc

Adventurous

     Crémant de Bourgogne