Sweet Chilli Salmon with Chorizo Lentils, Asparagus and Jersey Royals
It's Jersey Royal season! Hurrah! For those of your that don't know, the Jersey Royal is a type of potato grown in Jersey which has a Protected Designation of Origin (just like Champagne!). They're absolutely delicious and this recipe uses them with some of my other favourite seasonal ingredients for a delicious and healthy midweek supper.
I used pre-marinated hot smoked salmon for this recipe but it would honestly work with most fish or white meat (chicken/pork).
Sweet Chilli Salmon with Chorizo Lentils, Asparagus and Jersey Royals
In a dry medium-sized saucepan, cook the chorizo over a medium-low heat so it releases its own fat. Add the garlic and stir fry for a couple of minutes then add the puy lentils. Reduce the heat to very low and keep warm, stirring occasionally.
Boil the eggs in a pan of boiling salted water for 5 minutes (for a runny yolk) or 7 minutes (for hard boiled). Meanwhile heat a touch of oil with the butter in a large pan, add the cooked potatoes and stir until lightly crushed and coated in the hot butter. Season well with salt and pepper and squeeze over the juice of the lemon.
Finally, in a touch of oil, pan fry the hot smoked salmon fillets skin side down to crisp it up and to warm them through.
To serve, divide the chorizo lentils between plates along with the crushed potatoes. Place a salmon fillet on top along with the asparagus, spring onion and boiled eggs.
I used pre-marinated hot smoked salmon for this recipe but it would honestly work with most fish or white meat (chicken/pork).
Sweet Chilli Salmon with Chorizo Lentils, Asparagus and Jersey Royals
Serves 4
4 hot smoked sweet chilli salmon fillets
200g chorizo, chopped into small pieces
2 garlic cloves, finely chopped
200g pack cooked puy lentils
500g Jersey Royals (or new potatoes), cut into large chunks
bunch of asparagus, hard ends removed
4 spring onions
4 eggs
2 tbsp. butter
1 lemon, juice only
sea salt and freshly ground black pepper
Preheat the oven to 200C. Put the potatoes into a large pan of boiling water with plenty of salt. Boil for 10-15 minutes until softened. Drain and set aside.
Toss the asparagus and spring onions with a little oil and lots of seasoning then roast in the preheated oven for 10 minutes or so (until the asparagus is cooked).In a dry medium-sized saucepan, cook the chorizo over a medium-low heat so it releases its own fat. Add the garlic and stir fry for a couple of minutes then add the puy lentils. Reduce the heat to very low and keep warm, stirring occasionally.
Boil the eggs in a pan of boiling salted water for 5 minutes (for a runny yolk) or 7 minutes (for hard boiled). Meanwhile heat a touch of oil with the butter in a large pan, add the cooked potatoes and stir until lightly crushed and coated in the hot butter. Season well with salt and pepper and squeeze over the juice of the lemon.
Finally, in a touch of oil, pan fry the hot smoked salmon fillets skin side down to crisp it up and to warm them through.
To serve, divide the chorizo lentils between plates along with the crushed potatoes. Place a salmon fillet on top along with the asparagus, spring onion and boiled eggs.
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