Salmon and Chorizo in Tangy Tomato Sauce

It's been a fun journey writing food recipes for more than 10 years, actually it should be 15 years now, can you believe it? Such habit never stopped nor paused throughout the years. Even though the number of readers come and go, but I'm really glad that I still stick to it, and even started a Chinese blog years ago ever since I moved back to Taiwan.

And for those who has been with me from the early days, I really appreciate your support, truly from the bottom of my heart. 

Salmon and chorizo in tangy tomato sauce -

Ingredients?

• 4 medium large salmon fillet
• 4 links/240 grams chorizo
• 1 can/14.5 oz/411 grams chopped tomatoes
• 1 yellow bell pepper
• 1 small bundle flat leaf parsley
• 4 garlic clove
• 2 anchovy fillet
• 1 tablespoon caper
• 1 teaspoon red wine vinegar
• Some olive oil
• Some salt
• Some black pepper

How?

Sprinkle salt and pepper on both sides of the salmon fillets. Set aside for few minutes before cooking.

Remove the chorizo casing. Destem and remove the seeds from the yellow bell pepper. Slice the bell pepper into strips. Peel and chop the garlic cloves. Chop the flat leaf parsley.

Bring out a big pan with some depth, drizzle enough olive oil to coat the surface, about 1 tablespoon. Turn to medium high heat and wait till the surface gets warm. 

Add in salmon and leave them untouched at first. Wait till the bottom has been fully seared then it'll be ok to move them around without the flesh sticking to the pan.

Once the bottom gets a nice brown color, flip and sear the other side till lightly browned again. Once ready, transfer the salmon to the side.

Still using the same pan, drizzle more oil to coat the bottom again if needed. Turn to medium heat. Add in chopped garlic, capers, and anchovy fillets. Cook till anchovy breaks down and watch out not to burn the garlic. 

Transfer chorizo over and give it a quick mix. Also switch to medium high heat. Cook till the chorizo has been separated, kind of like stir-frying coarse ground pork. Mine didn't fall apart as much. In that case, use a spatula to break the meat into smaller chunks. This step took about 5 minutes for me.

Add in yellow bell pepper strips and cook for 30 seconds or so.

Pour in chopped tomatoes along with its juice. Also add 1 teaspoon of red wine vinegar. Mix and bring to a soft boil, then lower the heat to keep it at a simmer. Continue to cook for couple more minutes. 

Arrange salmon fillets back to the pan and cook for 2 more minutes. Flip then cook for another 2 more minutes. Taste and adjust accordingly.

Garnish with chopped parsley and serve as it is. I actually prepped some basmati rice to eat along with.

The red wine vinegar really adds a tangy kick to it. If you prefer a milder tone of sourness, use 1/2 teaspoon only or at least a tiny few drops just to brighten up the flavors.

One more tip here, do not underestimate the little garnish on top. Chopped parsley not only adds a color pop to the dish, but also carries out a refreshing touch to the tangy sauce. If you can't find parsley, cilantro will do the job too.

Other salmon recipes: 

• Maple glazed salmon (no oven involved)
• Garlic soy and butter salmon fillets
• Oven-baked gochujang salmon fillets