Organic Salmon Fillet With Peas & Chorizo

Robust, spicy chorizo brings the flavours of sunny Spain to a classic British dish, with vibrant peas and pea shoots, crispy-skinned salmon and mashed new potatoes. For the ultimate version of Adam Gray's dish, try to source organic salmon, fresh peas and Jersey Royal potatoes if possible.

Ingredients

print recipe

shopping List

Metric

Imperial

Salmon fillet and chorizo

4 organic salmon fillets, each weighing 150g, skin on
500g of new potatoes, peeled
400g of fresh peas
100g of flour, seasoned
150g of unsalted butter, at room temperature
400ml of double cream
100ml of rapeseed oil
100g of chorizo sausage
1 baby gem lettuce
75g of pea shoots
salt
ground white pepper

print recipe

shopping List

Start this salmon dish with the potatoes. Place them in a large saucepan, cover with cold water and bring to the boil. Reduce the heat a little and cook gently until tender. Drain and immediately pass through a potato ricer with 100g of the butter. Season with salt, cover with cling film and set aside until ready

500g of new potatoes
100g of unsalted butter
salt

Bring a saucepan of salted water to the boil. Add the peas and blanch for 30 seconds, then drain and refresh in ice water. Set aside to drain thoroughly

salt
400g of fresh peas

Dip the salmon fillets skin-side down in the seasoned flour and shake off any excess. Take half the butter and, using a pastry brush, brush a thin layer over the floured skin side of each fillet. Set aside

4 organic salmon fillets
100g of flour
25g of unsalted butter

Put the cream in a heavy saucepan and bring to the boil. Simmer until it has reduced by half then remove from the heat

400ml of double cream

Put a non-stick frying pan over a medium heat and add a little rapeseed oil. Season the salmon fillets on the flesh side with salt and ground white pepper

100ml of rapeseed oil
ground white pepper
salt

Lay the salmon fillets skin-side down in the pan and press gently with a fish spatula or the back of your hand to keep the salmon flat. Cook for about 5 minutes

Meanwhile, cut the chorizo into 5mm slices and add to the reduced cream with the peas. Mix over a low heat

100g of chorizo sausage

Turn the salmon over and continue cooking for a further 4-5 minutes on a medium-low heat

Add the potatoes into a sauce with a little water to re-heat until smooth. Make sure they are very hot before placing into the middle of the serving dish

Slice the baby gem leaves into 1cm strips and pick over the pea shoots. Stir both into the cream sauce then remove from the heat. Taste and adjust the seasoning as necessary

As the salmon finishes cooking, add the remaining butter and turn the heat up slightly so the butter stars to foam. Spoon the melted butter over the fish, then remove the salmon to some kitchen paper to drain

25g of unsalted butter

Place the salmon on top of the potato. Spoon the pea, chorizo and cream sauce around the salmon and drizzle with a little rapeseed oil to finish

100ml of rapeseed oil

First published in 2015

Discover more:

Share recipe

}

Adam Gray

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

Organic salmon with English peas and chorizo

Related recipes

Related recipes