Salmon and Chorizo Casserole

Salmon and Chorizo Casserole

A carefully worked combination of fish, meat and vegetables with a true burst of flavour.
  • 60 MINS

    Cooking Time

  • Easy


  • 15 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 680.18 kcal
Protein 39.52 g
Fat 25.8 g

  • 1 Knorr Fish Stock Cube
  • 4 x 80 g salmon fillet
  • 200 g cooked quinoa
  • 100 g sundried tomato
  • 50 g chorizo
  • 50 g watercress
  • 50 g unpitted green or black olives
  • 1 tinned white beans
  • 1 tin of chopped tomatoes
  • 2 bell peppers
  • 1 courgette
  • 1 red chilli pepper
  • 1 onion
  • 4 tbsp vegetable oil
  • salt and pepper

  1. Cut the chorizo into small cubes. and then finely slice the red chilli pepper.

  2. Rinse the white beans and set them aside. Then, cut the sundried tomatoes and onion into strips.

  3. Cut the courgette and bell peppers into even cubes. Chop the watercress.

  4. Fry the chorizo in oil for 5 minutes, rinse the salmon and set aside.

  5. Fry the salmon in the chorizo oil until nice and golden brown. Set aside. Fry all the vegetables for 5 minutes in the same oil.

  6. Add the chopped tomatoes and the fish stock, add a little water if required.

  7. Add the fish, chorizo, olives and the rinsed white beans to the pan and slowly cook it for 5-10 minutes. Season to taste with salt and pepper.

  8. Sprinkle the watercress and sliced red chilli on top.

  9. Serve with quinoa as a side dish

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