Salmon fillet, crushed sea salt new potatoes, silver skins, gem, pea & chorizo
This is a flavour packed dish and one of my favourites. If you are cooking for a pescatarian, leave off the chorizo – or enjoy more of it for yourself!
Pre-heat your oven to 200°C/Gas Mark 6.
In a dry pan on a medium heat cook off the chorizo, add in the silver skins and paprika and allow to cook for a few minutes. Add the juice of half a lemon, the cream, peas, and gem lettuce. Put on a low heat to cook gently so you don’t lose the colour!
Boil the potatoes until cooked. Drain, add the butter and a good pinch of sea salt flakes, and gently crush.
Heat a frying pan and add the oil. Once hot, add the salmon fillets and cook for three minutes to ensure a crispy skin. Then place in the oven and cook for a further five minutes.
Plate the dish – let your imagination run wild!