Servings: 4
Preparation: 15 minutes
Cooking: 20 minutes
Ingredients
4 salmon steaks
24 thin slices of chorizo
The sauce
60 ml (4 tbsp) chorizo, finely chopped
125 ml (½ cup) red wine
1 onion, chopped
2 cloves garlic, chopped
375 ml (1 ½ cups) tomato sauce
Salt and pepper to taste
The tomatoes
30 ml (2 tbsp) olive oil
1 clove garlic, chopped
1 sprig thyme, leaves removed
15 ml (1 tbsp) honey
24 Cherry tomatoes on the branch
Salt and pepper to taste
The wheat semolina
750 ml (3 cups) water
250 ml (1 cup) milk
1 clove garlic, chopped
1 sprig thyme
250 ml (1 cup) wheat semolina wheat
15 ml (1 tbsp) butter
125 ml (½ cup) parmesan, grated
Salt and pepper to taste
Preparation
Preheat the oven, with the rack in the center on broil. In a hot pan, sear the salmon fillets for 2 minutes on each side. Then, over a lower heat, continue cooking for 2 minutes.
On a baking sheet covered with a silicone mat, place the salmon fillets, the chorizo slices on top and cook in the oven for 6 minutes, being careful not to let the chorizo burn.
In the meantime, in the hot pan, brown the chopped chorizo.
Add the red wine, onion, garlic and continue cooking for another 2 minutes.
Add the tomato sauce and simmer over low heat for 5 minutes. Check the seasoning.
Preheat the oven to 190 °C (375 °F).
In a bowl, mix the olive oil, garlic, thyme, honey, salt, pepper and brush the tomatoes.
On a baking sheet, covered with a silicone mat, place the tomatoes and cook in the oven for 10 minutes.
In a saucepan, bring the mixture of water, milk, garlic, thyme and a little salt to the boil.
Lower the heat under the saucepan, and in the boiling water, while whisking, let the semolina fall like rain. Without stopping stirring, let it cook until the semolina absorbs all the liquid.
Add the butter and cheese. Check the seasoning.
Serve the salmon, accompanied by the semolina, tomatoes and a little of the prepared sauce.
