Equipment
Ingredients
Salmon and Chorizo
- 30 ml olive oil
- 300 g chorizo, cut into 0.5cm rounds
- 300 g salmon, cut into thin strips
Dressing
- 50 ml sherry vinegar
- 5 g whole grain mustard, heaped
- 150 ml olive oil
- 1 garlic, chopped
Salad
- 100 g arugula
- 100 g watercress
- 1 shallot, finely sliced
- 20 sunblush tomatoes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1778 kcal
- Protein
- 71 g
- Carbohydrates
- 24 g
- Fat
- 158 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 2362 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 71 g
- Polyunsaturated Fat
- 12 g
- Cholesterol
- 111 mg
- Potassium
- 2232 mg
- Calcium
- 186 mg
- Iron
- 8.9 mg
- Magnesium
- 97 mg
- Phosphorus
- 541 mg
- Zinc
- 7.4 mg
- Vitamin A
- 204 mcg
- Vitamin C
- 62 mg
- Vitamin E
- 15.3 mg
- Vitamin K
- 234 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 4.5 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.50 mg
- Niacin
- 11.9 mg
- Folate
- 73 mcg
- Water
- 242 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 180°C (350°F / Gas Mark 4).
Place one sheet of greaseproof paper onto a baking sheet.
Heat 15ml of olive oil in a pan over medium heat. Fry the chorizo rounds for 2 minutes per side until they turn golden-brown.
Transfer the chorizo to the lined baking sheet. Cover with a second piece of greaseproof paper, top with another baking sheet, and place a weight on top. Bake at 180°C (350°F) for 5 minutes.
Heat the remaining 15ml of olive oil in a frying pan over medium-high heat. Sear the salmon strips for 30 seconds on one side only, then remove from the heat.
In a mixing bowl, whisk together the sherry vinegar, mustard, 150ml olive oil, and chopped garlic until the dressing is emulsified.
In a separate bowl, toss the arugula, watercress, and sliced shallot together. Mix in the baked chorizo pieces.
Divide the salad among plates. Place the seared salmon and sunblush tomatoes on top. Drizzle with the vinaigrette and serve.
Chef's Notes
- For the crispiest chorizo, ensure it's not overcrowded in the pan and that the rendered fat is allowed to crisp it up. Pressing it while baking helps achieve an even crispness.
- Don't overcook the salmon. The residual heat will continue to cook it after it's removed from the pan, so aim for a rare to medium-rare center for the best texture.
- The dressing can be made ahead of time. Whisk again before serving as the oil and vinegar may separate.
- Taste and adjust the seasoning of the dressing before drizzling over the salad. A pinch of salt and a grind of black pepper can make a significant difference.
Storage
Refrigerator: 1 day — Best consumed immediately; greens will wilt if stored with dressing.
Reheating: Reheat chorizo in a pan until crisp; salmon should be eaten cold or at room temperature to avoid overcooking.
Troubleshooting
Salmon is dry or tough
Cause: The salmon strips were cooked for too long or on both sides.
Fix: Cannot be fixed
Prevention: Strictly adhere to the 30-second sear on one side only; the residual heat will finish the thin strips.
Chorizo is greasy rather than crisp
Cause: Insufficient weight applied during the baking phase.
Fix: Return to the oven for 2 minutes without the weight, though the rounds may curl.
Prevention: Use a heavy, oven-safe weight like a cast iron pan to press the fat out effectively.
Cultural Context
This dish draws inspiration from Spanish tapas culture, where small, flavorful dishes are a cornerstone of social dining. Chorizo, a staple in Spanish cuisine, brings a smoky, paprika-infused depth, while fresh greens and quality olive oil reflect the Mediterranean diet. It's a modern interpretation that captures the essence of Spanish flavors in a lighter, yet satisfying, meal.
