Salmon With Chorizo Rice Recipes

SALMON FRIED RICE

Steps:

• Slice the salmon down the middle lengthwise into 2 pieces. Slice against the grain into roughly 1/4-inch-thick slices. Season with salt and pepper.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high. Add the salmon in a single layer and cook just until opaque, 1 to 2 minutes per side. Transfer to a plate.
• Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the broccolini, asparagus and 2 tablespoons water and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to another plate.
• Add the remaining 2 tablespoons vegetable oil to the pan and heat over medium-high until shimmering. Add the rice, season with salt and cook, stirring occasionally, until rice starts to crisp, 4 to 5 minutes. Reduce heat to medium, push the rice to one side of the skillet and add the eggs to the empty side. Let sit until eggs are just starting to set around the edges, then gently scramble just until set, 1 to 2 minutes.
• Return the vegetables and most of the reserved scallion greens to the skillet and toss until warmed. Stir in the soy sauce and sesame oil. Gently fold in the reserved salmon and serve immediately. Top with remaining scallion greens and serve with hot sauce or chile-garlic sauce, if desired.

CHIMICHURRI RICE BOWLS WITH CHORIZO AND AVOCADO

Steps:

• Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion, jalapeno, garlic, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally with a wooden spoon, until the vegetables start to soften, 3 to 4 minutes.
• If using cooked chorizo, cut into small dice, add the diced chorizo and cook, stirring occasionally, until warmed through, about 2 minutes.
• If using fresh chorizo, remove the casings, add the chorizo and cook, breaking into small pieces with the wooden spoon and stirring occasionally, until no longer pink in the center and fully cooked, 7 to 8 minutes.
• Combine the chopped cilantro, parsley and scallions with the vinegar, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of black pepper in a mini food processor and process until the herbs and scallions are finely chopped and the chimichurri is well combined, scraping down the sides as needed.
• Stir the chimichurri into the rice. Divide the rice among 4 bowls, then top with the chorizo, tomatoes and avocado. Drizzle each bowl with the crema and garnish with more cilantro leaves.

SPANISH CHORIZO RICE RECIPE

Steps:

• In a saucepan, cook the sliced ​​chorizo ​​for 2-3 minutes over medium heat until a little oil is released, stirring occasionally. Remove from the pan and set aside.
• Add olive oil, and heat for one minute. Then add the onion, red pepper, green pepper, a pinch of salt, and cook until tender.
• After that add the tomato, minced garlic, and cook until the tomato is tender, for about 5 minutes.
• Then add the chorizo, rice, thyme and mix well. Cook for 2 minutes so that the rice absorbs the flavors.
• For the final step add water, saffron, chicken broth powder, and mix well. Adjust the salt point if necessary.
• Bring to a boil, reduce heat to low, and cook with the lid on for 20 minutes. With the help of a fork, move the rice to make it lighter and it is ready to serve.