Salmon Al Chorizo Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Lightly brush with 1 tbs olive oil and set aside at room temperature for 10 minutes.

Cook chorizo

In a medium skillet over medium heat, add the crumbled chorizo (no additional oil). Cook, stirring occasionally, until the fat renders and the chorizo is browned and slightly crisp, about 6–8 minutes. Using a slotted spoon, transfer 2 tablespoons of the rendered chorizo and some fat to a small bowl to dress vegetables; leave remaining chorizo in pan and reduce heat to low.

Sear salmon

Increase heat to medium-high. If needed, add a teaspoon of reserved chorizo fat or 1/2 tbs olive oil to the pan. Place salmon skin-side down and sear without moving for 4–5 minutes until skin is crisp and the fish releases easily. Flip and cook 1.5–3 minutes more, until internal temp reaches 125–130°F for medium-rare to medium (or longer to preferred doneness). Remove salmon to a plate and loosely tent with foil to keep warm.

Roast or pan-sear brussels & corn

While salmon rests, preheat a separate skillet over medium-high heat (or preheat oven to 425°F if roasting). If using skillet: add 1 tbs olive oil and the reserved chorizo fat from earlier; add halved brussels cut-side down and let sear undisturbed 3–4 minutes until deeply browned. Add corn kernels and sliced red onion; toss and cook another 3–4 minutes until brussels are tender-crisp and corn has slight char. If roasting: toss brussels, corn, red onion, 1 tbs olive oil and 1/2 tsp salt on a sheet tray and roast 12–15 minutes, stirring once, until browned and tender.

Finish vegetables

Remove from heat. Zest the lime over the vegetables and squeeze 1/2 the lime juice, then toss to combine. Adjust salt to taste.

Make the sauces while vegetables cook: In a small bowl whisk together 1/4 cup créme fraîche, 1/4 cup mayonnaise, 1 tsp chopped chipotle and 1/2 tsp adobo sauce. Stir in 1 tsp fresh lime juice and 1/4 tsp salt. Taste and adjust heat or acidity — add more adobo or chipotle for spice, more lime for brightness. Reserve 2 tablespoons for drizzling over the finished dish and keep the rest for serving alongside.

Plate: divide microgreens or baby greens (1 cup) between 2 plates if using. Spoon the warm brussels/corn mixture alongside or on top of the greens. Arrange a salmon fillet over the vegetables on each plate.

Top each salmon with 1 tablespoon of the cooked chorizo (from the pan) and crumble 1 tablespoon queso fresco over the vegetables and fish.

Drizzle ~1 tablespoon of the chipotle-créme mixture over each fillet and garnish with 1/2 tablespoon chopped cilantro and a lime wedge per plate for squeezing. Serve immediately.