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The Times & The Sunday Times
The Times & The Sunday Times
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Smoky chorizo salmon

Jamie Oliver
The Sunday Times
DAVID LOFTUS

Serves: 2 people

Time: 11 minutes

INGREDIENTS

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 (stones in)
30g quality chorizo

01 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 (3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on thickness).

02 Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tbsp 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 tsp extra-virgin olive oil and a splash of water.

03 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.

Nutrition per serving
Green: 363kcal, 22.8g fat (4.8g saturated), 34.3g protein, 5.1g carbs, 4.9g sugar, 1.2g salt, 1.5g fibre

5 Ingredients: Quick & Easy Food by Jamie Oliver is published on August 24 (Michael Joseph £26). Recipes © Jamie Oliver 2017. Recipes © Jamie Oliver Enterprises Limited. Photography © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients — Quick & Easy Food)