This easy salmon recipe makes the perfect main for your next dinner party. Packed with lemon and crispy chorizo, it's the perfect balance of tangy and smoky flavours.
Serves88
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
½ cup (125ml) plus ¼ cup (60ml) olive oil
200g chorizo, diced
2 spring onions, thinly sliced
2 tbs finely grated lemon zest
2 tbs lemon juice
300g Brussels sprouts
1 tbs caraway seeds, toasted and ground
1 tbs fine sea salt
½ tsp freshly ground black pepper
8 x 180g skinless salmon fillets
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 240°C. In a large, heavy pan, heat ½ cup (125ml) of the oil over medium-high heat. Add the chorizo and cook for about 3 mins or until the fat has rendered and the chorizo is crisp. Add the onions and lemon zest and sauté for 30 seconds or until the onions have wilted. Stir in the lemon juice.
Step 2
Using a sharp knife or mandolin, slice the Brussels sprouts crossways into thin shreds. In a large bowl, toss the Brussels sprouts with half of the warm chorizo vinaigrette. Season with salt and pepper. Transfer the Brussels sprouts to a platter. Reserve the remaining vinaigrette.
Step 3
In a small bowl, mix the caraway seeds with the salt and pepper. Season the salmon generously with the caraway mixture. Heat 2 large, heavy-based ovenproof frying pans over high heat. Divide ¼ cup (60ml) oil between the pans. Place 4 salmon fillets in each pan and cook for 1 min. Transfer pans to the oven and roast salmon for 3-4 mins or until mostly opaque with rosy centres.
Step 4
Arrange the salmon on the Brussels sprouts mixture, drizzle with the remaining chorizo vinaigrette and serve.
