Baked Salmon With Chorizo Rice
Baked Salmon With Chorizo Rice



  • For the Rice
  • 100g chorizo
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 200g arborio rice
  • 4 tomatoes, chopped
  • 50g butter
  • 1 tbsp parsley
  • 600ml chicken stock
  • Salt and pepper
  • For the Salmon
  • 4 x skinned salmon fillets (approx 150g each)
  • 250g smoked salmon
  • Juice of 1 lemon
  • Salt and pepper
  • Preheat the oven to 180C. In a frying pan, cook the chorizo for a couple of minutes, and then set aside for later. Fry the onion and garlic for a couple of minutes in the chorizo oil, and then add to a buttered casserole dish along with the rice, tomatoes, butter, parsley, and cooked chorizo.
  • Pour the chicken stock all over your rice mixture, season well, cover, and stick in the oven for about 25 minutes or until the rice is tender and cooked.
  • While you’re waiting for your rice, it’s time to cook the salmon. Wrap the salmon fillets in smoked salmon, season with salt and pepper, and squeeze over the lemon juice. Bake in the oven for about 8 minutes, and serve on top of a bed of chorizo rice.
30 mins
2 serving

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