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Heat olive oil in a large sauté pan over medium-high heat. Add onion and cook until translucent, 7 to 9 minutes. Add garlic, tomato and Old Bay seasoning. Cook 1 minute, stirring occasionally, until spices smell toasty. Add chorizo and littleneck clams. Add wine, cover and simmer until clams open, 3 to 5 minutes. Add salt and pepper to taste. Turn off heat, stir in butter. Add lemon juice and parsley.
While onions cook, heat 1/4-cup oil in another sauté pan over medium heat. Rub salmon with one tablespoon oil and season with salt. Press a generous amount of pepper on one side of the fillets. Sear fish, pepper side down for 5 minutes, turn fillets over and sear an additional 3 to 5 minutes, until the fish is cooked through. Set aside and cover with foil to keep warm.
To serve, spoon clams and chorizo over salmon and garnish with additional parsley.