Pan-fried salmon fillet with crispy chorizo

  • 50g chorizo, diced
  • 60g tinned cannellini beans, drained
  • 2 tbsp balsamic vinegar
  • 100ml strong chicken stock from one stock cube
  • 1 tomato, seeds removed and diced
  • 1 tbsp coriander, chopped
  • Juice of 1/2 lemon
  • 30g aubergine, diced
  • 1 clove garlic
  • Olive oil to fry
  • Plain white flour to dust
  • Pinch chilli flakes
  • 110g salmon fillet
  • Knob of butter
1) In a dry frying pan, cook the chorizo over a high heat for 2 minutes until browned. Add the drained cannellini beans, the balsamic vinegar and stock and cook for a further minute. At the last minute, add the tomato and chopped coriander and squeeze in the lemon juice.

2) In a separate pan, fry off the aubergine and garlic together in a little olive oil for two minutes until it becomes like a paste.

3) To cook the salmon, mix together some flour with the chilli flakes on a plate and season with salt and pepper. Coat the salmon in the flour and cook in the butter for around 4 to 5 minutes, starting it off skin-side down and flipping over halfway through.

4) Serve the salmon on top of the bean salad with a quenelle of the aubergine on top.

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