Salmon and chorizo always stand out in my food dictionary. Salmon is well known for its health benefits such as omega-3, protein and amino acid while chorizo may not be as famous for its health benefits it still contain some protein, selenium, Zinc and B-12.
Serve this with spaghetti aglio e olio (garlic and olive oil) and blanched asparagus or perhaps sweet potato mashed or pumpkin mashed.
|Raw salmon with rosemary, thyme and dried parsley ready for slow baked|
- 2 x 230g Salmon fillet skin on
- 2 tbsp extra virgin olive oil
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 tsp dried parsley
- salt and pepper
- 1 chorizo skin removed,small cubed
- 1 pinch of salt (optional) as chorizo may already contain salt
- 1generous pinch of sweet paprika (optional)
- 1 clove garlic, finely chopped
- 3 tbsp olive oil
- about 1/2 cup breadcrumbs
- 1/2 tbsp balsamic vinegar
1. SALMON : Pre heat oven oven to 100 degree Celsius. Line baking dish with baking paper. Lightly oil the skin and sprinkle with salt and pepper. Place salmon fillet skin down into the dish. Drizzle remaining olive oil, season with salt and pepper and arrange herbs on top of fillets. Bake for 20 to 30 minutes depending on the oven heat or until you are able to see protein form at the side of the fish or until the fish almost fall apart when gently press with fork.
2. CHORIZO CRUMB : Heat 1 tbsp olive oil, add in a pinch of salt and chorizo. Fry until golden. Add in sweet paprika and garlic. Cook for 1 - 2 minutes. Add remaining olive oil (2 tbsp) and the breadcrumbs. Toss in the pan until golden brown and crispy. Remove from heat and drizzle over balsamic vinegar.
Once all cooked, assemble all the components and then nom nom.
I have used dried parsley in the recipe however you can always substitute with fresh parsley. Garlic can be substitute with french shallot
Quantity of chorizo crumbs is enough to serve 4