- 150g/5oz butter
- 100g/3½oz sun-dried tomatoes, chopped
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- 4 x 150g/5½oz salmon fillets
- 1 tbsp vegetable oil, plus extra for frying
- 150g/5½oz chorizo
- 200g/7oz new potatoes, cooked until tender
- 150g/5½oz broad beans, out of their pods, inner membranes removed, blanched
- 1 lemon, juice only
- Place the butter, sun-dried tomatoes, parsley, salt and freshly ground black pepper into a food processor and blend until smooth. Mould the mixture into a log and wrap in greaseproof paper. Place into the fridge to chill for one hour. (This will make more sun-dried tomato butter than is needed in the recipe; the rest will keep in the fridge for up to a week wrapped in cling film.)
- Preheat the oven to 180C/355F/Gas 4.
- Rub the salmon fillets with the vegetable oil and season with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot and add the salmon fillets, skin-side down. Cook for 5-6 minutes, then carefully turn over and place the pan into the oven for 4-5 minutes, or until the salmon is just cooked through.
- Heat another frying pan until hot and add a splash of vegetable oil. Fry the chorizo over a medium heat for 2-3 minutes, or until golden-brown and aromatic.
- Add the new potatoes to the pan, then add a tablespoon of the sun-dried tomato butter and cook for 2-3 minutes. Add the broad beans and cook for further 3-4 minutes, then squeeze over the lemon juice.
- To serve, divide the chorizo, potato and broad bean mixture equally among four serving plates and place a salmon fillet on top of each.