SMOKY CHORIZO SALMON

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 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 1tbsp red wine vine­gar 1tbsp ex­tra vir­gin olive oil Sea salt and black pep­per

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