Crispy Skin Chorizo Salmon and Tomato Avocado Salad

Ingredients

• Chorizo

• Skin on salmon fillets

• Cherry Tomatoes

• Avocado

• Shallots

• Olive oil

• Lemon

• Flaky Sea Salt

Cook the salmon

1. Decase the chorizo, and crumble into a cold pan. Cook, stirring and breaking up in the pan until the fat renders, and the chorizo is golden brown. Remove from the pan with a slotted spoon and set aside.

2. Add the salmon to the pan, skin side down and cook in the rendered chorizo fat. Let it go for a while… you want the skin to be SO crispy.
   Flip and cook the remaining side for 1-2 minutes, remove from the heat

Prep the salad

1. While the salmon is cooking, halve the cherry tomatoes, cube the avocado, and thinly slice the shallots. Dress with really good quality olive oil, a few dashes of balsamic, and some flaky salt. Toss to combine and dress.

Pull it all together

1. Plate the salmon, skin side up. Squeeze some lemon over the top, and the scatter the crumbled chorizo.

2. Side with the tomato salad