Oven Roasted Salmon with Brussel Sprouts & Chorizo
½ C olive oil
200g chorizo, diced
2 spring onions, thinly sliced
2 T finely grated lemon zest
2 T lemon juice
300g Brussels sprouts
1 T caraway seeds, toasted and ground
½ t smoked paprika
1 T fine sea salt
¼ C olive oil, extra
½ t freshly ground black pepper
8 x 160g pinboned portions, skinless
- Preheat the oven to 240°C. In a large, heavy pan, heat the ½ C of oil over medium heat. Add the chorizo and cook for about 3 mins or until the fat has rendered and the chorizo is crisp. Add the onions and lemon zest and sauté for 30 seconds or until the onions have wilted. Stir in the lemon juice. Set aside.
- Using a sharp knife or mandolin, slice the Brussels sprouts crossways into thin shreds. In a large bowl, toss the Brussels sprouts with half of the warm chorizo vinaigrette. Season with salt and pepper. Transfer the Brussels sprouts to a roasting dish. Reserve the remaining vinaigrette.
- In a small bowl, mix the caraway seeds and paprika with the salt and pepper. Season the salmon generously with the caraway mixture. Heat 2 large, heavy-based ovenproof frying pans over high heat. Divide the ¼ cup oil between the pans. Place 4 salmon portions in each pan and cook for 2 mins each side. Place salmon on top of brussel sprout mixture and roast 3-4 mins or until mostly opaque with rosy centres.
- Transfer to a serving platter, drizzle with the remaining chorizo vinaigrette and serve.
Recipe adapted from taste.com.au
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