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Black Pepper-Crusted Salmon with Littleneck Clams and Chorizo

Serves 4
Time 20 min
Chef and award winning cookbook author Chris Schlesinger from the East Coast Grill in Cambridge, Massachusetts, loves the combination of sausage and seafood in this flavor-packed dish. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Ingredients
  • Clams and Sausage
  • 3 tablespoons extra-virgin olive oil
  • 1 medium red onion finely diced (about 2/3 cup)
  • 3 cloves garlic chopped
  • 1/4 cup seeded and chopped tomatoes (about 1 Roma tomato)
  • 1 tablespoon Old Bay seasoning
  • 8 ounces chorizo or kielbasa diced
  • 16 littleneck clams
  • 1 cup white wine
  • Sea salt and ground black pepper to taste
  • 3 tablespoons butter
  • 1 lemon Juice of
  • 1/3 cup chopped fresh flat-leaf parsley more for garnish
  • Salmon
  • 1/4 cup plus 1 tablespoon canola oil
  • 4 (4-ounce) salmon fillets
  • 1/2 teaspoon fine sea salt
  • 1/4 cup ground black pepper
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Clams and Sausage
  • 3 tablespoons extra-virgin olive oil
  • 1 medium red onion finely diced (about 2/3 cup)
  • 3 cloves garlic chopped
  • 1/4 cup seeded and chopped tomatoes (about 1 Roma tomato)
  • 1 tablespoon Old Bay seasoning
  • 8 ounces chorizo or kielbasa diced
  • 16 littleneck clams
  • 1 cup white wine
  • Sea salt and ground black pepper to taste
  • 3 tablespoons butter
  • 1 lemon Juice of
  • 1/3 cup chopped fresh flat-leaf parsley more for garnish
  • Salmon
  • 1/4 cup plus 1 tablespoon canola oil
  • 4 (4-ounce) salmon fillets
  • 1/2 teaspoon fine sea salt
  • 1/4 cup ground black pepper