During a recent trip to visit my sister in New Hampshire, friends visiting from England (shout out to Sharon and Tony!) made us a delicious dish from Jamie Oliver’s latest book 5 Ingredients: Quick & Easy Food. It was incredibly tasty, fairly easy to make and healthy. I couldn’t wait to remake a similar version when I got home … so I bring you Jamie Oliver-Inspired Tomato Chorizo Salmon. And if this recipe is any indication of the rest of the dishes in his new book, I’m putting it on my birthday wish list (hint, hint to any family members reading this). 😉
I’m not good at making a recipe exactly as-is, so I made a few tweaks. The first change was the type of chorizo. In Texas, it’s not as easy to find the European/Spanish chorizo pictured in Jamie’s photo in his book. Spanish chorizo is a dried and cured sausage, with the consistency of salami or pepperoni. Our British friends were able to find it in New England, but in Texas, you’re much more likely to find a Mexican type of chorizo. It’s softer and crumbles like ground beef. In fact, there were four types of Mexican chorizo at the grocery store where I bought my ingredients for this dish, but no Spanish chorizo.
Because Mexican chorizo needs taken out of its casing, cooked and crumbled, I cooked the chorizo first, removed it from the pan and then cooked the salmon in the same pan. This gave the salmon’s flesh side a little extra flavor.
I’m also not a huge fan of olives, but I do like kalamata olives when mixed with something acidic like cherry tomatoes to balance the saltiness. So I opted for pitted kalamata olives rather than the black olives in Jamie’s original recipe.
The recipe below is perfect for 4 people (or 2-3 with possibly some leftovers for the cook). 😉 You can cut the recipe in half if you’d prefer … or triple or quadruple it, if you’re feeding a crowd. It’s likely that you’ll find yourself craving more the next day, so you really can’t make too much of this. I used leftovers to make a frittata the next morning (yum!).
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