Jamie Oliver-Inspired Tomato Chorizo Salmon

During a recent trip to visit my sister in New Hampshire, friends visiting from England (shout out to Sharon and Tony!) made us a delicious dish from Jamie Oliver’s latest book 5 Ingredients: Quick & Easy Food. It was incredibly tasty, fairly easy to make and healthy. I couldn’t wait to remake a similar version when I got home … so I bring you Jamie Oliver-Inspired Tomato Chorizo Salmon. And if this recipe is any indication of the rest of the dishes in his new book, I’m putting it on my birthday wish list (hint, hint to any family members reading this). 😉

I’m not good at making a recipe exactly as-is, so I made a few tweaks. The first change was the type of chorizo. In Texas, it’s not as easy to find the European/Spanish chorizo pictured in Jamie’s photo in his book. Spanish chorizo is a dried and cured sausage, with the consistency of salami or pepperoni. Our British friends were able to find it in New England, but in Texas, you’re much more likely to find a Mexican type of chorizo. It’s softer and crumbles like ground beef. In fact, there were four types of Mexican chorizo at the grocery store where I bought my ingredients for this dish, but no Spanish chorizo.

Because Mexican chorizo needs taken out of its casing, cooked and crumbled, I cooked the chorizo first, removed it from the pan and then cooked the salmon in the same pan. This gave the salmon’s flesh side a little extra flavor.

I’m also not a huge fan of olives, but I do like kalamata olives when mixed with something acidic like cherry tomatoes to balance the saltiness. So I opted for pitted kalamata olives rather than the black olives in Jamie’s original recipe.

The recipe below is perfect for 4 people (or 2-3 with possibly some leftovers for the cook). 😉 You can cut the recipe in half if you’d prefer … or triple or quadruple it, if you’re feeding a crowd. It’s likely that you’ll find yourself craving more the next day, so you really can’t make too much of this. I used leftovers to make a frittata the next morning (yum!).

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Jamie Oliver-Inspired Tomato Chorizo Salmon

Short on time but want a dish that's healthy and sure to impress? You'll definitely want to try this Jamie Oliver-Inspired Tomato Chorizo Salmon. It's perfect for two, family night or a dinner party!

Course

Main Dish

Cuisine

Dairy-Free, Gluten-Free, Paleo, soy-free

Prep Time

15 minutes

Cook Time

8 minutes

Servings

Ingredients

• 4 salmon filets, approx 1 lb total (I use s with the skin on)
• 6 oz. spicy chorizo (if eating whole30 or paleo, use a compliant brand)
• 1 package red cherry tomatoes
• 1 package yellow cherry tomatoes
• 8 sprigs fresh basil
• 20 pitted kalamato olives
• 1 Tbsp balsamic vinegar
• 1 tsp olive oil
• salt and pepper

Course Main Dish Cuisine Dairy-Free, Gluten-Free, Paleo, soy-free Prep Time 15 minutes Cook Time 8 minutes Servings Ingredients 4 salmon filets, approx 1 lb total (I use s with the skin on) 6 oz. spicy chorizo (if eating whole30 or paleo, use a compliant brand) 1 package red cherry tomatoes 1 package yellow cherry tomatoes 8 sprigs fresh basil 20 pitted kalamato olives 1 Tbsp balsamic vinegar 1 tsp olive oil salt and pepper

Instructions

1. Cut approx 1 lb salmon into 4 portions, unless already cut into pieces for you
2. Take the chorizo out of its casing and brown in a large nonstick pan
3. Remove chorizo and place on a paper towel placed on top of a plate
4. Cook salmon filets in the same pan, flesh side down for 3 minutes; then turn and cook for approximately 5 minutes (until outside is crisp and the filet is cooked through)
5. While the salmon is cooking, wash and cut the tomatoes in half, slice the olives and wash and tear the fresh basil
6. Mix the halved tomatoes and half the basil in a bowl with balsamic vinegar and salt and pepper to taste
7. Mix sliced olives with 1 tsp of olive oil and 1/2 tsp water in a small bowl
8. Remove the salmon from pan when done and place on pates or, if hosting a party/serving a large group, put in a large serving dish.
9. Return the chorizo to the pan and heat for a couple minutes; then add the tomato mixture for 30 seconds. Dish on top of the salmon, then add the olives and the remaining half of the torn basil. ENJOY!

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com