Last night I was looking for a quick and easy meal that I could make for myself, preferably involving salmon. A trawl of the BBC food website found this lovely little recipe. Now I love a bit of chorizo so this was always going to be a winner. The amounts listed here are for four – just scale it down for one. (Although I wouldn’t simply halve the liquid – you still need a reasonable amount for the rice to absorb. I also splashed in a slug of white wine along with the chicken stock.) I also didn’t bother wrapping the salmon fillet in smoked salmon, largely ’cause I don’t like smoked salmon very much.
For the rice:
100g of chorizo
1 onion, sliced
1 garlic clove, sliced
200g of short-grain rice risotto rice like arborio
4 tomatoes, roughly chopped
50g of butter
1 tablespoon of chopped parsley
600ml of chicken stock
salt and freshly ground black pepper
For the salmon:
4 x 150g salmon fillets, skinned
250g of smoked salmon
1 lemon, juice only
Preheat the oven to 180.
Heat a frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside.
Fry the onion and garlic in the remaining oil for 3-4 minutes, until soft.
Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.
Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked.
Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice.
Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through.
Serve the salmon on top of the chorizo rice.
Very tasty – the creamyness of the rice and the crispiness of the chorizo work very well together and the salmon is juicy and tasty.