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Seared Salmon and Chorizo Salad

A healthy salad featuring smoky chorizo, seared salmon strips, fresh greens, and a tangy whole grain mustard dressing.

HealthySeafoodSalmonChorizoSalad

Estimated Nutrition

Per Serving Total
Calories 789.1 kcals 3156.4 kcals
Carbohydrates 9.6 grams 38.4 grams
Fat 71.3 grams 285.2 grams
Protein 27.2 grams 108.8 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
50
ml
Sherry Vinegar
1
tsp
Whole Grain Mustard
Heaped
Meat
300
g
Chorizo
Cut into 0.5cm rounds
NutsSeeds
1
piece
Garlic
Chopped
OilsFats
1
tablespoon
Olive Oil
For frying
150
ml
Extra Virgin Olive Oil
Seafood
300
g
Salmon Fillet
Cut into thin strips
Vegetables
100
g
Rocket
100
g
Watercress
1
piece
Shallot
Finely sliced
20
piece
Sunblush Tomatoes

Steps

  • Preheat the oven to 180°C.
  • Place a piece of greaseproof paper onto a baking sheet.
  • Fry the chorizo in a tablespoon of oil for two minutes per side until golden.
  • Place chorizo on the baking sheet, cover with paper and another sheet, weight it, and bake for five minutes.
  • Fry the salmon in olive oil for 30 seconds on one side only.
  • Whisk the sherry vinegar, mustard, oil, and garlic in a bowl.
  • Mix the rocket, watercress, and shallot, then scatter the chorizo over the leaves.
  • Plating the salad, top with salmon and tomatoes and drizzle with dressing.