Seared salmon and chorizo salad

Ingredients

For the salmon

• olive oil
• 300g/10½oz chorizo, cut into 0.5cm/¼in rounds
• 300g/10½oz salmon fillet, cut into thin strips

For the dressing

• 50ml/2fl oz sherry vinegar
• 1 heaped tsp whole grain mustard
• 150ml/5fl oz extra virgin olive oil
• 1 garlic clove, chopped

For the salad

• 100g/ 3½oz rocket
• 100g/ 3½oz watercress
• 1 shallot, finely sliced
• 20 sunblush tomatoes

Method

1. For the salmon, preheat oven to 180C/350F/Gas 4.

2. Cut two pieces of greaseproof paper and place one of these onto a baking sheet.

3. Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides.

4. Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes.

5. Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat.

6. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined.

7. For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves.

8. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing.