Salmon, tomato and chorizo are a delicious combination of flavours which all the family will enjoy.
This is an easy healthy mid week meal which doesn’t take long to prepare or cook. You can even make enough risotto to take to work the next day as it is also delicious cold.
2 x Salmon fillets
300g x Risotto rice
2 tbsp x Sundried tomato paste
5 x Thin slices of chorizo
10 x Cherry tomatoes
1 x Chicken stock cube
850ml x Boiling water
1 x Garlic clove
1/2 x White Onion
1 tbsp x Rapeseed oil
Heat your oven to 180 degrees.
Boil a full kettle of water and pour 850ml into a measuring jug with the chicken stock cube.
Lay your salmon fillets and cherry tomatoes on a baking tray. You can add other vegetables if you wish, I love roasted asparagus with this dish.
Meanwhile finely chop the onion and garlic and gently fry this in a frying pan over a medium heat in the rapeseed oil.
Now put the salmon into the oven and cook for 15 minutes.
Add the risotto rice to the pan and give this a stir which will coat the rice.
Pour about 40mls of the stock into the pan and stir. The risotto will absorb the liquid quickly so you will need to add more gradually repeating this process until all the liquid is used. This should take around 15-20 minutes.
Add the sliced chorizo and 2 tablespoons of the tomato paste and keep stirring for a further minute.
When the risotto is cooked it will look plump and should have a nice consistency, there will be some liquid left in the pan (see photo below of how it should look.)
If the risotto is looking a little dry add another 40ml of water and stir through.
To check if the risotto is done try a grain of the rice which should be soft but with a very slight bite to it.
Check the salmon, if this is cooked remove from the oven.
Serve the salmon with your choice of vegetables and a few spoonfuls of risotto.
I hope you all enjoy, and if you do give this a try let me know what you think.