Recipe: Pan Fried Salmon With Chorizo, Broccoli And Cajun Sweet Potato
- 4 x 150g salmon fillet, skin on
- 60g chorizo sausage, sliced thinly
- Extra virgin olive oil for frying
- 500g Broccoli, cut into size of 2cm or so sized pieces
- ¼ cup chicken stock
- 4 stems of fresh basil
- 1 zucchini, cut into rounds
- 1 red chili, finely chopped
- 1 tablespoon red wine vinegar
- 1 lemon, halved
- 2 cloves of garlic, peeled and finely chopped
- 2 teaspoons Cajun spice
- 1kg sweet potato, washed, not peeled
- Preheat the oven to 180 degrees.
- Scrub the sweet potatoes and cut into chunks. To speed up the time needed in the oven microwave or steam the potatoes until just softened.
- Drain any water away. Toss the sweet potato in extra virgin olive oil, the red wine vinegar, garlic and the Cajun spice with a little salt and pepper. Spread out onto a baking tray, giving them plenty of room so they will crisp up nicely. Cook for 30 minutes or until soft and starting to caramelize. If you haven’t pre-cooked the sweet potato they may take an hour.
- When the sweet potato has only 10 minutes left to cook drizzle a little extra virgin olive oil in a non-stick pan and add the salmon fillets flesh side down and cook on medium to high heat for around 4 minutes before flipping to the skin side.
- While this is cooking in a separate pan add a little extra virgin olive oil, the chorizo, broccoli, zucchini and sliced chilli. Let the vegetables brown a little then turn the heat down and cover until the vegetables are nearly cooked. You may need to add a little more oil if they are going to burn.
- With the pan hot flip the salmon to skin side down and cook for 5 minutes or until crisp and the fillet is nearly cooked through. It will continue to cook when you remove it so don’t cook it completely through in the pan.
- Serve the fish, broccoli, zucchini and chorizo with a squeeze of lemon and season with a little salt and cracked pepper. Serve the sweet potato on the side with a dollop of natural yoghurt.