Baked salmon with chorizo rice recipe
 What could make salmon nicer? Wrapping it in more salmon. Bake a healthy Spanish-style dish of salmon and chorizo rice. Each serving provides 876kcal, 60g protein, 48g carbohydrate (of which 6g sugars), 49g fat (of which 16g saturates), 3g fibre and 3.5g salt. 100g/3½oz chorizo1 onion, sliced 1 garlic clove, sliced200g/7oz arborio rice4 tomatoes, roughly chopped50g/2oz butter 1 tbsp parsley600ml/20fl oz chicken stocksalt and freshly ground black pepper 100g/3½oz chorizo 1 onion, sliced 1 garlic clove, sliced 200g/7oz arborio rice 4 tomatoes, roughly chopped 50g/2oz butter 1 tbsp parsley 600ml/20fl oz chicken stock salt and freshly ground black pepper 4 x 150g/5oz salmon fillets, skinned250g/9oz smoked salmon1 lemon, juice only 4 x 150g/5oz salmon fillets, skinned 250g/9oz smoked salmon 1 lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside.Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft. Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked.Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice.Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through.Serve the salmon on top of the chorizo rice. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside. Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside. Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft. Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft. Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper. Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper. Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked. Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked. Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice. Meanwhile, wrap each salmon fillet in smoked salmon and trim off any excess flesh. Season with salt and freshly ground black pepper and squeeze over with the lemon juice. Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through. Roast the salmon pieces in the oven for 6-8 minutes, or until cooked through. Serve the salmon on top of the chorizo rice. Serve the salmon on top of the chorizo rice. Recipe tips To make this recipe even easier, just use plain salmon fillets without the smoked salmon.