Salmon with a chilli, lime and butter sauce served with a side of leeks, shredded brussels and chorizo . These dishes work really well independently too – they don’t have to go together.
X 2 salmon steaks/filets
1 leek – sliced
250g Brussel sprouts – shredded
120g sliced/diced chorizo
2 garlic cloves – crushed
Glug of olive oil
Half a lemon
Salt & Pepper
Pinch of cumin
Pinch of ginger
Pinch of smoked paprika
Zest of 1 lime (then cut lime in half)
Couple of nobs of butter
First of all prepare the salmon.
Line a baking tray with some foil in a cross formation and then lay the salmon in the middle. Season salmon with salt and paper. Add a pinch of ginger, cumin and smoked paprika to the fish and sprinkle on some chilli flakes – to your taste. Add a nob of butter to both fillets and top with the zest of one lime. Add the asparagus and the lime then roll up the foil to form a parcel.
Cook in a hot oven for 15/20 minutes.
Now to the vegetables.
Place olive oil in a pan and heat, then add chorizo; fry for a few minutes then add leeks. After approx 2/3 minutes add the garlic and fry for a few minutes before adding sprouts. Add one lemon, some salt and pepper and cover with a lid. Now leave to sauté gently for approx 15 minutes.
Remove salmon from the oven and allow to sit for 5 mins before serving with the vegetables.