Seared Salmon with Peas and Chorizo
Succulent salmon with a crispy skin, sat on a bed of crushed sweet peas and spicy chorizo. This Seared Salmon with Peas and Chorizo is elegant yet simple. A perfect entree for entertaining. Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 3 cups frozen peas
- 4 oz chorizo sausage
- 4 skin on salmon fillets (6 oz/170g each)
- 1 shallot
- 1 tsp olive oil
- ground white pepper
- 1 lemon
You can change the measurement from US to metric at the bottom of this list
Add the peas to boiling water and cook for 5 minutes.
Drain and set aside
Chop the chorizo into small dice and place in a cold large heavy based fry pan.
Place the pan over a medium heat, stir occasionally and cook until it is crispy and has released it's oils.
Remove the chorizo from the pan with a slotted spoon, leaving the oil behind.
Season the salmon with salt and pepper.
Turn the heat up to high and cook the salmon skin side down for 2 minutes until the skin is crispy.
Flip the salmon and cook for a further 4 minutes.
Transfer salmon to a warmed plate, tent it with foil and set aside.
Peel and finely chop the shallot, add it to the fry pan along with the olive oil and cook for 2 minutes until translucent.
Add the chorizo and peas to the pan and stir to heat through.
Take a fork and lightly crush the peas with a fork.
Serve the seared salmon on a bed of peas and garnish with a wedge of lemon.
The peas and chorizo can be prepared in advance. Just be sure to save the chorizo oil to cook the salmon in.
Calories: 465kcal | Carbohydrates: 19g | Protein: 46g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 390mg | Potassium: 1256mg | Fiber: 6g | Sugar: 7g | Vitamin A: 900IU | Vitamin C: 58.3mg | Calcium: 55mg | Iron: 3.6mg