Home/Recipes/Black Pepper-Crusted Salmon with Littleneck Clams and Chorizo

Black Pepper-Crusted Salmon with Littleneck Clams and Chorizo

Name: Black Pepper-Crusted Salmon with Littleneck Clams and Chorizo
Total time: 20 min
Yield: Serves 4
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 (4.0-ounce) salmon fillets; 1/2 teaspoon fine sea salt; 1/4 cup ground black pepper

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.

Special Diets:

Gluten-Free

Sugar-Conscious

Wheat-Free

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 (4.0-ounce) salmon fillets
1/2 teaspoon fine sea salt
1/4 cup ground black pepper

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

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.

Nutritional Info:

Per serving: 750 calories (480 from fat), 54g total fat, 14g saturated fat, 140mg cholesterol, 1250mg sodium, 15g carbohydrates (3g dietary fiber, 2g sugar), 41g protein.

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.
See our Terms of Service.

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 (4.0-ounce) salmon fillets
1/2 teaspoon fine sea salt
1/4 cup ground black pepper

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.