This is my take on a recipe of Anna Chwistek's on the site

food52.com/recipes/


INGREDIENTS

• 3 tablespoons olive oil

• 3 ½ ounces Spanish chorizo, finely chopped

• 4 salmon fillets, skin removed

• 4 garlic cloves, minced

• 2 Tablespoons finely chopped shallots

• 1 cup puréed tomatoes

• 2 tablespoons white wine

• 3/4 cup light cream

• 3 Tablespoons grated Parmesan

• 2 Tablespoons fresh chopped oregano

• About ½ cup or so semi sun-dried tomatoes coarsely chopped (*) (**)

• ½ teaspoon chili flakes (***)

• salt + black pepper

(*) Semi sun-dried tomatoes are taken off the heat before they completely dry out .

(**) If you can’t find (or don’t like) sun-dried tomatoes you can substitute roasted peppers. (***) This gave the recipe quite a kick. If you don’t know your guests’ tastes I would say start off with none or ¼ teaspoon and put flakes in a bow on the table to add if they so desire.

Chorizo 11/16/2022<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

METHOD

1. Heat the oil in a large non-stick frying pan over high heat.

2. Add the chorizo and cook, stirring frequently, for 3–4 minutes or until golden and crispy.

3. Remove, leaving the oil in the pan and set aside.

4. Pat the salmon fillets dry with a paper towel and season all over with salt and pepper.

5. Add to the same pan and sear, about 3-4 minutes on each side.

6. Remove from the pan and set aside.

7. In the same pan, add shallot and garlic, cook until softened, about 2 minutes.

8. Add puréed tomatoes then rinse the measuring cup with the white wine so as to not waste any tomato.

9. Bring to a simmer, allow to cook for 5 minutes.

10. Stir in light cream, parmesan, oregano and sun-dried tomatoes, simmer for about 3 minutes.

11. Season with salt, pepper and chili flakes.

12. Add salmon back into the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through and the sauce is slightly thickened.

13. Sprinkle fresh oregano and crispy chorizo.

14. Bring to the table and serve from the pan.

15. Serve together with plenty of crusty bread for the delicious sauce and a small bowl of chili flakes (see note in ingredients).