Availability: In stock
Serves 4 - easily adapted to serve any number from 1 - 100, take care to keep space between the fillets to ensure they roast well.
Perfect for a speedy supper either to feed a crowd just for one. The chorizo and jars of ready roasted peppers can be kept in the cupboard so this dish is easy on your fridge space.
4 salmon fillets, 150g - 200g each. Skin off if possible.
A horseshoe/ring of chorizo, about 225g - use the ‘dolce’ one rather than the ‘picante’ unless you like it particularly spicy. You can use ready sliced chunks of chorizo, too.
A jar of roasted peppers, drained and cut into chunks, (approx 1cm) (see tip).
Freshly ground black pepper.
Put the salmon fillets into a shallow ovenproof baking dish, allow 2cms at least between the fillets. Scatter the sliced chorizo and chunks of roasted pepper over. Season with black pepper if you like.
At this point the dish can be covered and chilled for 24 hours until ready to cook.
Preheat the oven to 200C or use the AGA roasting oven. Bake for 8 - 10 minutes on the 2nd or 3rd set of runners. Alternatively, cook near the top of the baking oven for 10 - 15 minutes. For more fillets placed close together in a baking dish or if cooking the whole dish straight from the fridge, the cooking time may be slightly longer.
Serve straight from the oven, or allow to cool for 15 - 20 mins and serve at room temperature. Sprinkle over some roughly chopped parsley for colour if you have some.
All this dish needs to go with it is a simple green salad and maybe some crusty bread.
Ready roasted peppers that come in a jar are really convenient for this recipe but its easy to make your own too. Preheat the oven to 200C or use the AGA roasting oven; rub the skin of the peppers with a little olive oil and place in the oven (either directly on the oven shelf or on a baking tray).
Cook either in the roasting oven for 30 mins which will colour the skins a little, or in the baking oven for 30 - 40 mins for an uncharred look.
Place in a pyrex bowl or jug straight from the oven, cover and allow to cool. Once cool, the skins will peel off easily, then just remove the seeds and chill until needed.
Roasted pepper will store well in the fridge for 3 days.
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