SERVES: 2 | PREP TIME: 5 MINS | COOK TIME: 11 MINS
2 x Salmon fillets
300 g ripe cherry tomatoes
4 sprigs of fresh basil
8 olives
30g chorizo
Put the salmon flesh side down in a large cold non-stick frying pan and place on a medium-high heat.
As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness).
Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper.
Squash the olives and discard the stones, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water.
Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds.
Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil.
… with a green salad
… with new potatoes
.... with rice
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
Each week, Reward Card customers spending £30 or more in The Farm Shop will receive a complimentary seasonal treat, a little something extra to enjoy alongside your usual shop.
Sometimes it’s simply about choosing something that feels considered. Good food, properly prepared, and a bit of time spent together.
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