Portuguese Mackerel Salad w/ Green Beans, Tomato & Chorizo Vinaigrette

That title is a mouthful.....

As you all know, I brought back a small suitcase of tinned fish from Lisbon this summer, and I have been creating recipes with my stash.

I purchased the book The Magic of Tinned Fish by Chris McDade who owns a restaurant in Brooklyn called Popina...and is also obsessed with tinned fish.

He makes this summer salad with mackerel and a chorizo vinaigrette (which sounds odd) that is so delicious, I have made it 3 times now, using Portuguese chorizo (which is cooked, btw) and farmer's market produce.

If you can score some good quality Portuguese mackerel in the tin, then by all means, make this salad.  It's a winner.

Mackerel & Green Bean Salad w/ Chorizo Vinaigrette:  (adapted from Chef Chris McDade)

3 oz. of Portuguese or Spanish (cooked) chorizo, diced 

2 tbsp of olive oil

2 tbsp sherry wine vinegar

pinch of dried oregano

bunch of green beans, trimmed

handful of cherry tomatoes, halved

1/4 red onion, shaved thin

4.4 oz. tin of Portuguese mackerel

handful of marcona almonds (I used regular almonds), chopped

sea salt & pepper

fresh basil leaves

Start by making the dressing.  In a skillet, heat the olive oil and cook the diced chorizo until getting crispy.   Remove from the heat and splash in the vinegar and oregano.

Compose the salad:   Blanch your green beans for 3 minutes then transfer to a bowl.  Recipes always want you to plunge into an ice bath, but I never do.  

Mix in the onion, mackerel, and tomatoes.   Pour the warm dressing over the salad and sprinkle with the chopped marcona almonds and torn basil leaves.

This is so damn good, I can't wait to go back to Portugal and stock up on tinned fish.