Weeknight meals made easy 🍽️ crispy #salmon with #chorizo & bean salad

INGREDIENTS

Salmon
- x4 salmon fillets
- 3 tsps aromat seasoning
- 1 tsp ground black pepper
- 2 tsps mixed herbs

Kale
- 200g kale (washed)
- 1 tsp olive oil
- Splash of cold water
- 1 tsp aromat seasoning
- 1 tsp mixed herbs
- 1 tsp onion granules
- 1 tsp garlic granules
- 1 tsp ground black pepper
- 2 tsps lemon juice (or the juice of half a lemon)

Salad
- 200g chorizo
- 1 avocado
- 80g cucumber
- 80g tomatoes
- 40g radishes
- 1 bell pepper
- 1/2 red onion
- 3 tsps mixed herbs (swap for fresh if you have them!)
- 2 tsps ground black pepper
- Pinch of sea salt
- 1 tin of mixed beans (240g after draining)
- 1 tbsp olive oil
- 1 tsp white wine vinegar

METHOD

Salmon:
1. Dry your salmon with kitchen roll.
2. Season your salmon on the flesh side with 2 teaspoons of aromat, your cracked black pepper and mixed herbs.
3. Massage the seasoning well and flip to reveal the skin.
4. Add the remaining 1 teaspoon of aromat to the skin and massage well into the skin.
5. Leave salmon to marinate for at least 20 minutes (put into the fridge covered if marinating for longer)
6. Put into the the air fryer and cook on air fry setting for 20 minutes at 180 degrees
7. Leave to rest for 5 minutes after cooking

Salad:
1. Wash your cucumber, tomatoes and radishes
2. Chop up the vegetables into small chunks and add to a large mixing bowl
3. Dice your red onion and add to the bowl
4. Add a 1 1/2 teaspoons of mixed herbs, 1 teaspoon of ground black pepper and a pinch of sea salt to the bowl.
5. Add the beans to the bowl and mix everything well with a spoon
6. Add the white vinegar, olive oil, 1 1/2 teaspoons of mixed herbs and mix well again.
7. Dice the avocado into small pieces and add the salad, mixing well.
8. Remove the skin from the chorizo and dice into small cubes.
9. Add the chorizo to a cold pan and bring up to a medium heat to render the fat slowly. Cook the chorizo until it gets a nice amount of colour on it. It took me 10 minutes.
10. Save the leftover chorizo oil for future use.

Kale:
1. Preheat a large frying pan to a medium heat and add the olive oil.
2. Add your washed kale to the pan, add a splash of water to the pan and cover with a lid to steam the kale.
3. Steam for 5-10 minutes until limp.
4. Add your aromat, onion and garlic granules, and cracked black pepper to the pan and stir.
5. Cook for another 2 minutes.
6. Finish with lemon juice and cover with a lid to keep warm.

To serve:
1. Get your favourite plate or bowl and add your salad, kale and to it.
2. Place your salmon on top
3. Optional: Add any sauces you may like (I.e. yoghurt based sauces, chilli sauces etc)
4. Enjoy!

Music: jazzy soul trap x chill hip hop beat - "Gentle"

#fyp #cooking #easyrecipe #blackfoodie

Видео Weeknight meals made easy 🍽️ crispy #salmon with #chorizo & bean salad канала Roberto Leandro