- Step 1
Preheat the oven to 240°C. In a large, heavy pan, heat 1/2 cup (125ml) of the oil over medium-high heat. Add the chorizo and cook for about 3 mins or until the fat has rendered and the chorizo is crisp. Add the onions and lemon zest and sauté for 30 seconds or until the onions have wilted. Stir in the lemon juice.
- Step 2
Using a sharp knife or mandolin, slice the Brussels sprouts crossways into thin shreds. In a large bowl, toss the Brussels sprouts with half of the warm chorizo vinaigrette. Season with salt and pepper. Transfer the Brussels sprouts to a platter. Reserve the remaining vinaigrette.
- Step 3
In a small bowl, mix the caraway seeds with the salt and pepper. Season the salmon generously with the caraway mixture. Heat 2 large, heavy-based ovenproof frying pans over high heat. Divide ¼ cup (60ml) oil between the pans. Place 4 salmon fillets in each pan and cook for 1 min. Transfer pans to the oven and roast salmon for 3-4 mins or until mostly opaque with rosy centres.
- Step 4
Arrange the salmon on the Brussels sprouts mixture, drizzle with the remaining chorizo vinaigrette and serve.