Recipe

Jamie Oliver's 5 Ingredients: Smoky Chorizo Salmon

Serves 2

Total: 11 minutes

 

2 x 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources

300g ripe mixed-colour cherry tomatoes

4 sprigs of fresh basil

8 black olives (stone in)

30g higher-welfare chorizo

 

Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).

Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.

Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.

 

Calories

Fat

Sat Fat

Protein

Carbs

Sugar

Salt

Fibre

363kcal

22.8g

4.8g

34.3g

5.1g

4.9g

1.2g

1.5g

 

5 Ingredients - Quick & Easy Food

Jamie Oliver

<h2> Jamie's most straightforward cookbook yet . . . </h2>

It's perfect for quick and easy meals for every day of the week. Even the busiest of us will be able to master dishes to bring the house down!

Jamie's CHANNEL 4 series Quick and Easy Food is BACK on Monday nights at 8pm, find all the recipes . . . and more inside.
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'Our favourite new recipe book . . . Simple suppers from the nation's favourite chef' Sainsbury's Magazine
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With just FIVE ingredients that have maximum flavour and minimum fuss, you'll be cooking exciting food that's ready in less than 30 minutes . . .

· ITALIAN SEARED BEEF. Thinly sliced strips of rump steak: golden and blushing in the middle, with pesto, spicy rocket, pine nuts and creamy layers of Parmesan.

· AUBERGINE PENNE ARRABBIATA. A beautiful, super spicy Italian dish that's perfect for midweek. Aubergine quarters cooked in red chilli, garlic and tomatoes over penne pasta.

· AMAZING DRESSED BEETS. A delightful summer salad: colourful beetroots, sweet slices of clementine, fresh tarragon and walnuts and creamy goats cheese.

· SPEEDY SPICED PRAWN SOUP. A weekday treat, made at home in just 20 minutes. Creamy coconut milk and korma paste with basmati rice, spring onions and delicious prawns.
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'This is Oliver's best book in years' The Sunday Times

'Jamie Oliver returns with the second series, focussing on easy family-centric cooking . . . he's stripped back to basics and all the better for it.' The Sunday Telegraph

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