Grilled Salmon with Chorizo and Fingerlings

Grilled Salmon with Chorizo and Fingerlings Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Spanish chorizo is typically cured and has a smokier flavor profile than raw Mexican chorizo. If Spanish chorizo is unavailable, you can substitute Portuguese linguiça. Smoked paprika emphasizes the grilled flavor of the fish.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 462
Fat 25.5 g
Satfat 5.5 g
Monofat 10.8 g
Polyfat 7.7 g
Protein 39.3 g
Carbohydrate 17.7 g
Fiber 3 g
Cholesterol 100 mg
Iron 1.7 mg
Sodium 653 mg
Calcium 46 mg


Cooking spray
1/4 cup minced shallots
2 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth, divided
3/4 pound fingerling potatoes, cut into 1/2-inch pieces
2 ounces Spanish chorizo sausage, diced
3/4 teaspoon kosher salt, divided
2 1/2 cups baby spinach leaves
1 teaspoon Spanish smoked paprika
4 (6-ounce) salmon fillets
1 tablespoon extra-virgin olive oil


1. Prepare grill to medium-high heat.

2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 1/4 cup chicken broth. Cover, reduce heat, and cook 3 minutes or until shallots are tender. Stir in remaining 1 1/4 cups broth, potatoes, and chorizo; bring to a simmer. Simmer 20 minutes or until potatoes are tender; stir in 1/4 teaspoon salt. Add spinach to pan; cover. Remove from heat; stir to combine. Keep warm.

3. Sprinkle remaining 1/2 teaspoon salt and paprika evenly over fillets. Lightly coat fillets with cooking spray; arrange fillets in a single layer, skin side up, on grill rack. Grill 2 minutes. Rotate fillets a quarter turn on the same side; grill 3 minutes or until well marked. Turn fillets over; grill 5 minutes or until desired degree of doneness.

4. Place 1 fillet in each of 4 shallow bowls; ladle 3/4 cup potato mixture over fish. Drizzle 3/4 teaspoon oil over each serving.