Seared salmon and chorizo salad recipe
 The smoky, paprika flavour of chorizo adds a spicy kick to this healthy salmon salad. olive oil300g/10½oz chorizo, cut into 0.5cm/¼in rounds300g/10½oz salmon fillet, cut into thin strips olive oil 300g/10½oz chorizo, cut into 0.5cm/¼in rounds 300g/10½oz salmon fillet, cut into thin strips 50ml/2fl oz sherry vinegar1 heaped tsp whole grain mustard150ml/5fl oz extra virgin olive oil1 garlic clove, chopped 50ml/2fl oz sherry vinegar 1 heaped tsp whole grain mustard 150ml/5fl oz extra virgin olive oil 1 garlic clove, chopped 100g/ 3½oz rocket100g/ 3½oz watercress1 shallot, finely sliced20 sunblush tomatoes 100g/ 3½oz rocket 100g/ 3½oz watercress 1 shallot, finely sliced 20 sunblush tomatoes Method For the salmon, preheat oven to 180C/350F/Gas 4.Cut two pieces of greaseproof paper and place one of these onto a baking sheet.Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides.Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes.Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined.For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing. For the salmon, preheat oven to 180C/350F/Gas 4. For the salmon, preheat oven to 180C/350F/Gas 4. Cut two pieces of greaseproof paper and place one of these onto a baking sheet. Cut two pieces of greaseproof paper and place one of these onto a baking sheet. Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides. Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides. Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes. Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes. Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat. Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined. For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves. For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing.