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Salmon with corn bread crust and chorizo

27 May 2021

Salmon with corn bread crust and chorizo - Picual Olive Oil

Serves 4 people



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



  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!

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