Ingredients

• 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

Directions

• 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.