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Baked Salmon With Sweetcorn And Chorizo Recipe

Fantastic mixture of sweetcorn, leeks, and chorizo topped with tender oven baked salmon fillet. Step by step recipe.

People are looking for healthy food every day more and more. This is very interesting dish, full of flavours, and the best is that is really simple and very fast to make. Chorizo gives very nice “kick” to flavour of baked salmon and all ingredients compliment each other very well. It takes just a little time and effort to make this outstanding dish.

Oven Baked Salmon

6 servings

  • 6 200g (7oz) salmon fillets
  • 1 lemon, sliced into 6 pieces
  • 2 tablespoons extra virgin olive oil
  • sprig of thyme, chopped
  • coarse sea salt
  • coarse black pepper
  • unsalted butter

Directions:

1. Place salmon fillets on chopping board skin side up. With very sharp knife scar skin of the salmon (not too deep, about 5mm). Season prepared fillets of fish with sea salt, pepper, and thyme on each side, making sure salmon is seasoned in the scars as well.
2. Adjust oven rack to middle position and heat oven to 200 degrees Celsius (400 degrees Fahrenheit). Heat extra virgin olive oil in non-stick pan over high heat. Once oil is hot enough place salmon fillets into pan skin side down and fry until skin is crispy and golden, about 1 minute. Turn fillets over and sear until coloured, about 1 minute. Transfer salmon fillets into baking sheet (make sure to grease baking sheet with little olive oil before). Squeeze piece of lemon over fillets, place baking sheet into preheated oven, and bake until fillets are tender, about 15 – 20 minutes. Take salmon out, place piece of butter on top of each fillet, and leave to rest for few minutes.

Sweetcorn and Chorizo Mixture

  • 2 tins (about 500g or 1 pound) sweetcorn
  • 150g (5oz) chorizo, skinned, diced
  • 2 leeks, finely chopped
  • 150 ml (5 fl oz) chicken stock, preheated
  • 4 cloves garlic, finely chopped
  • 50 ml double cream
  • coarse sea salt
  • coarse black pepper
  • 1 teaspoon paprika
  • 2 tablespoons extra virgin olive oil
  • 25g (1oz) unsalted butter

Directions:

1. Heat olive oil in sauce pan over medium high heat. Place in diced chorizo and fry until golden and crispy, about 2 to 3 minutes. Add leeks and fry for another 2 minutes, stirring constantly. Lower heat to medium. Season with paprika, sea salt, and pepper lightly. Press in garlic cloves through garlic press.
2. Add sweetcorn to mixture and stir well. Cook for about 2 minutes then add preheated chicken stock. Bring to boil then lower temperature and let simmer. Reduce chicken stock until everything is just covered. Mix in double cream and butter and cook for about 2 more minutes. Season mixture with sea salt and pepper to taste.

Serving and Storing Oven Baked Salmon with Sweetcorn and Chorizo

Place mixture of sweetcorn, leeks, and chorizo in the middle of the plate and place salmon fillet on the top of it (skin side up). Garnish with slice of lemon and parsley leave.

Salmon fillets are best fresh. However, it’s possible to cook fillets ahead and keep it in refrigerator up to 2 days. Reheat in microwave or oven on 200 degrees Celsius(400 degrees Fahrenheit).

Sweetcorn and chorizo mixture can be made ahead and kept in refrigerator up to 2 days. Reheat in sauce pan or microwave.

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