Salmon with chorizo and lentil stew

Salmon with chorizo and lentil stew
  • Serves 4
  • Prep Time: 30 mins
  • Cook Time: approx 30 mins


  • 4 Salmon Fillets (skin on)
  • 600 g Puy Lentils
  • 4 Cooking Chorizo (diced)
  • 2 Carrots (small dice)
  • 2 sticks Celery (small dice)
  • 1 onion (small dice)
  • Small bunch Fresh Parsley (chopped)
  • 250 ml Chicken Stock
  • 300 ml Tomato Passata
  • 50 ml red wine vinegar
  • 1 Roasted Red Pepper (small dice)
  • 2 cloves Garlic
  • Rapeseed oil for cooking


  1. 1

    For the lentil stew heat a tbsp of rape seed oil in a large sauce pan, add the diced chorizo and cook out until the chorizo colours and the oil goes a deep orange colour. Add the diced vegetables and the garlic and fry for a further 2 minutes

  2. 2

    Add the chicken stock and pasata and bring to a gentle simmer. Add the lentils and simmer for 30 mins

  3. 3

    In a heavy based frying pan heat a little rapeseed oil and place the salmon fillets in skin side down. Leave for 2-3 mins until you see the flesh of the fish changing colour up the sides

  4. 4

    Flip the salmon over ensuring you have a nice golden brown crispy skin cook on the based for a further 3 mins. I like to serve my salmon slightly pink in the middle if you prefer it cooked through then cook for 4 minutes on each side

  5. 5

    To finish the dish at the chopped parsley and red wine vinegar to the lentil stew.

  6. 6

    To assemble the dish spoon the lentil stew into 4 warmed serving dishes and top each with a salmon fillet.


Kindly contributed by Chef Mark Heirs