Salmon with corn bread crust and chorizo

Salmon with corn bread crust and chorizo - Picual Olive Oil

Serves 4 people

INGREDIENTS

Salmon with corn bread crust and chorizo

• 2 salmon fillets
• Salt and black pepper, as needed
• Lemon Juice, as needed
• 150g corn bread
• 1/2 a homemade Alentejo chorizo
• 4 garlic cloves
• 1 sprig of fresh thyme
• Adega Mayor's Picual Olive Oil, as needed

INSTRUCTIONS

1. Season the salmon fillets with salt, pepper and a little lemon juice. Leave to marinate for half an hour to 1 hour.
2. Pour a little olive oil on the bottom of a baking tray. Arrange the salmon fillets on top.
3. Place the diced corn bread, the diced chorizo, the whole garlic head, the thyme and a drizzle of Adega Mayor Picual Olive Oil in a food processor. Grind well until you obtain a "paste".
4. Place this paste on top of the salmon fillets. Drizzle with a little more Adega Mayor Picual Olive Oil.
5. Bake in a preheated oven at 200°C for 15-20 minutes or until cooked and golden brown.
6. Serve with roast potatoes and roast cherry tomatoes.

Enjoy your meal!