Creamy Tomato Salmon with Chorizo and Mario's Pasta Salad

 

   Anna's table (hover over the name to find the original link) was once again the inspiration for this dish! Anything that has chorizo, sun-dried tomatoes and a creamy sauce makes me say "I'm IN!" and when this is paired with salmon... color me intrigued. This dish was my first red sauce salmon dish and I'm not looking back! I loved it so much I had to share it with you! 

     Even if the original recipe says you can eat it simply paired with bread, we decided to make Mario's pasta salad as a side. Who's Mario? Our Airbnb host from Bologna who made this pasta salad for us and we've been making it back home ever since! :D

    I'll say one thing: sure, maybe you don't have chorizo or sun-dried tomatoes lying around in the fridge, but even if you have to go the extra mile to get some of the ingredients, it's definitely worth it! I'd make it if I wanted to impress some guests ;) Yep, it's THAT good :D

Ingredients for 3 servings:

- 3 salmon fillets (150-200g each) - skin removed

- 100 g spicy Spanish chorizo sausage, diced

- 3 Tbsp olive oil

- 4 garlic cloves, minced

- 1 shallot, finely chopped

- 400 ml tomato sauce

- 200 ml light cream

- 40 g grated parmezan

- 120 g semi sun-dried tomatoes

- 1 tsp chili flakes

- 2 tbsp fresh chopped oregano

- salt and black pepper

Mario's salad:

- aprox. 200g pasta of your choice

- 5-6 cherry tomatoes

- 1 medium carrot

- 1 cornichon cucumber

- a small can of corn

- fresh basil

Dressing for the pasta salad: 

- 4-5 Tbsp olive oil

- mayo to taste

- 3 anchovies

Steps:

1. Heat the oil in a large non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 3–4 minutes or until golden and crispy. Remove, leaving the oil in the pan and set aside.

2. Pat the salmon fillets dry with a paper towel and season all over with salt and pepper. Add to the same pan and sear, about 3-4 minutes on each side. Remove from the pan and set aside.

3. In the same skillet, add shallot and garlic, cook until softened, about 2 minutes. 

4. Add tomato sauce and bring to a simmer, allow to cook for 5 minutes.

5. Boil the pasta for the salad. Peel and cut the veggies for the salad.

6. Returning to the main dish: stir in light cream, parmesan, oregano and sun-dried tomatoes, simmer for about 3 minutes. 

7. Season with salt, pepper and chili flakes. 

8. Add salmon back into the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through and the sauce is slightly thickened.

9. Serve the dish topped with fresh oregano and crispy chorizo. 

10. Mix the veggies and the pasta to make the salad. Serve as a side. Bon appetit! :)