Baked Salmon with Chorizo Rice
Baked Salmon with Chorizo Rice



  • 100g chorizo
  • 1 sliced onion
  • 1 garlic clove, sliced
  • 200g arborio rice
  • 4 tomatoes, chopped
  • 50g butter
  • 1 tbsp parsley, chopped
  • 600ml chicken stock
  • Salt and pepper
  • 4 x salmon fillets, skinned
  • 250g smoked salmon
  • 1 lemon, juice only
  • Preheat the oven to 180C. Heat a large frying pan, and fry the chorizo for 4 minutes or until crisp. Remove from the pan, and set aside. Fry the garlic and onion in the chorizo oil for a couple of minutes.
  • Place the onion, garlic, chorizo, rice, tomatoes, butter, and parsley into a casserole dish, and season well. Pour over the chicken stock, close the lid, and bake in the oven for 30 minutes to cook the rice.
  • Wrap the salmon fillets in smoked salmon, season well, and sprinkle with lemon juice. Roast in the oven for 8 minutes, and then serve on a bed of the chorizo rice.
1 hr
4 servings
This recipe pairs perfectly with the Dehesa de Rubiales 'Alaia' 2016 from Castille Y Leon, Spain.

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