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Baked Salmon with Chorizo Rice

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Ingredients

Adjust Servings:
100g/3½oz Chorizo Sliced
1 Onion Sliced
1 Garlic Clove Sliced
200g/7oz Arborio Rice Or any other short-grain rice
4 Tomatoes Roughly chopped
50g/2oz Butter
1 tbsp Parsley
600ml/20fl oz Chicken Stock
Black Pepper Freshly ground
Salt To taste
4 150g/5oz Salmon Skinned fillets
250g/9oz Smoked Salmon
1 Lemon Juice only

Baked Salmon with Chorizo Rice

Bake a healthy paella-style dish of salmon and chorizo rice. Each serving provides 876kcal, 60g protein, 48g carbohydrate (of which 6g sugars), 49g fat (of which 16g saturates), 3g fibre and 3.5g salt.

  • 30 Minutes
  • Serves 4
  • Medium

Ingredients

Directions

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To make this recipe even easier, just use plain salmon fillets without the smoked salmon.

 

Steps

1
Done

Preheat the oven to 180C/350F/Gas 4.

2
Done

Heat a heavy-based 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.

3
Done

Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft.

4
Done

Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.

5
Done

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.

6
Done

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.

7
Done

Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through.

8
Done

Serve the salmon on top of the chorizo rice.

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