METHOD

Belfast Telegraph - Weekend - - DRINK -

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 three min­utes), flip it over and cook on the skin side for five 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 one 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 one tea­spoon of ex­tra vir­gin olive oil and a splash of wa­ter.

Finely slice the chorizo, add to the pan for the last two min­utes, then toss in the dressed toma­toes for 30 sec­onds. Di­vide between your plates, with the salmon on top. Spoon over the dressed olives. SERVES 2

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