WITH SWEET CHERRY TOMATOES & BASIL

NUTRITION PER SERVING
Calories: 36318%
Fat: 22.8g33%
Saturates: 4.8g24%
Sugars: 4.9g5%
Salt: 1.2g20%
Protein: 34.3g69%
Carbs: 5.1g2%
Fibre: 1.5g
INGREDIENTS
2 x 150 g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
300 g ripe mixed-colour cherry tomatoes
4 sprigs of fresh basil
8 black olives , (stone in)
30 g higher-welfare chorizo
METHOD
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.
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