Friday, 2 August 2013

baked salmon and chorizo

... men... we're not very good in this heat are we..? particularly Londoners and city dwellers... it's the whole shorts / shoes / smart thing that we just can't get a handle on... do we wear shorts and risk the knobbly knee stares from our office compadres... and what shoes do we wear with them... the flip-flop - which happens to be my personal nemesis, is totally unacceptable for the hairy-toed male in an office situation... I love a suede brogue, a colourful sock and a nice pair of legs but then what do you wear on top... will a suit jacket go with shorts?  A shirt and tie maybe... it's just so confusing and very un-fair when you lucky ladies can quite literally throw on the skimpiest of light dresses and look fabulous and cool...

... as it happens I have rather fabulous legs and know a thing or two about footwear so you'll never see me with this kind of quandary, plus it's really all about confidence and I have buckets of that too... it's the poor sweltering suit-wearing chaps I feel sorry for... or do I?

baked salmon and chorizo
as far as food is concerned a little heat in the heat is always good for the soul and this tasty little gem serves to pep up what can sometimes be a rather dull flavoured fish.  The chorizo adds the right amount of spice to bring the salmon alive but the fennel and celery leaves, plus what's clearly turning out to be my favourite summer herb - lemon thyme, helps keep the freshness of the fish in the dish... a very light and quick steam in the oven also locks in these summery flavours so well... you don't need any extra oil as the chorizo is packed with it's own lovely fats, so it's win-win...  i'm entering this dish into the Cooking with Herbs bloggers challenge, hosted by Karen from Lavender and Lovage.  The challenge encourages us to use more herbs in our everyday cooking which is a lovely thing...

2 pieces of fresh salmon
10 slices of chorizo sausage
1/2 fennel bulb - finely sliced
2 sprigs lemon thyme
a handful of celery leaves

pre-heat your oven to 160C

tear off a sheet of foil and lay it onto a baking sheet, now tear off a larger sheet of parchment paper and scrunch it up, then flatten it out and lay it onto the foil

place 4 or 5 pieces of the chorizo onto the middle of the paper, then place on the fennel and lemon thyme followed by the pieces of salmon, then another 4 or 5 slices of chorizo and finally some torn celery leaves

wrap it up tightly, first in the paper, then the foil and bake for 7 - 10 mins depending on how well done you like your salmon... serve immediately

eat and of course, enjoy!


  1. I love salmon, I love chorizo - and I love this dish! Will certainly be trying this one :)

  2. lol.. Dom, you are too funny! I try and feel sorry for the suit wearing suckers that live here in the summer. A suit and tie when it's 115?? YIKES! Women do have a bit of an advantage there, don't we? I guess it's nice being us :)

    And speaking of nice... this salmon and chorizo dish looks amazing! Perfect for those warm summer nights!!

  3. I am SOOO with you on the hairy footed male flip-flop dilemma and GOOD on you keeping up the sartorial end of foot apparel! As for this recipe, I expect you to fly over to France toute suite and cook it for me, it is drop dead flip-flop gorgeous! LOVE it! Thanks for entering into Cooking with Herbs and the linky is now up here:
    Merci darlink! Karen

  4. Yum, I bet this would be great on the bbq!

  5. Wow…sound really good. The fish get the flavors from chorizo and herbs. It should have very special and strong taste. I like the way you bake it, wrap it up, so keep the fish moisture and absorbs all the flavours. :)

  6. Some of my favourite ingredients here, a fabulous summer recipe.

  7. So glad you think it's easy for us ladies to dress for business in the summer. We have the same problems, do I look like I'm going to sit in the garden? Is it too short, too see through, too silly, too girly. I think I've sussed it this year, but I'm going to email you a photo of my 'three boys' and their sartorial elegance! Lovely salmon dish.

  8. Totally get you on the shorts thing, when I lived in Scotland I rarely wore shorts but since moving to Los Angeles, I'm in shorts 8 months of the year :)

  9. Chorizo sausage is really the last thing I would have thought to put with fish -now I am intrigued - will have to try it and see if the flavours work. Sounds good and so easy to do.

  10. I'm normally one of those "suit-wearing chaps", but in recent days even I have made an exception. In these hot conditions I go to work in long trousers, but with a short-sleeved shirt and no tie (outrageous!). To be fair, it is easier on us blokes most of the time: wearing a suit is the easy option, and you don't have to think about it, whereas the ladies often have to agonise over which dress / skirt / trousers to wear, and they know that their choice will be subject to close scrutiny.

  11. Lemon thyme is also my favorite summer herb next to basil of course. This fish dish looks delicious. We try to incorporate more fish in our diets weekly. Great recipe Dom.

  12. Ha! You crack me up :-) I'm sure you look awesome turning a tanned ankle in a suede brogue (what my dad would call brother creepers lol!). X

    1. Brothel, not brother (effing predictive text!)

  13. Yes to all of this - the chorizo, the flaky fish the lemon thyme. Oh, and a big yes to suede brogues over flip flops or, heaven forbid, the 'mandal' x

  14. The either grow up with it or you don't. If you live where I do, it's sub tropical most of the year so the boys have it down to a fine art. I agree that flip fops (or as we call them, thongs....snigger) are totally unacceptable and think it's a real shame that everyone has resorted to the lowest common denominator. Crocs are just as bad. It's leather slides or sandals for the menfolk around here. Whilst that seems a bit naff, everyone has them so no one stands out.

    Perhaps you and the Viking will visit Brisbane one day and see the Qld Police in their spunky uniforms where shorts are de rigueur and a well turned, shapely calf can be appreciated.

  15. I don't know how big your pieces of salmon are but the kind you get in the supermarket don't cook at all in ten minutes like this. Ask me how I know. But clearly yours did.
    To be constructive - it'd be good if you showed the size of the pieces in the pictures.


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