Seared Salmon with Peas and Chorizo

You can change the measurement from US to metric at the bottom of this list

1. Add the peas to boiling water and cook for 5 minutes.
2. Drain and set aside
3. Chop the chorizo into small dice and place in a cold large heavy based fry pan.
4. Place the pan over a medium heat, stir occasionally and cook until it is crispy and has released it's oils.
5. Remove the chorizo from the pan with a slotted spoon, leaving the oil behind.
6. Season the salmon with salt and pepper.
7. Turn the heat up to high and cook the salmon skin side down for 2 minutes until the skin is crispy.
8. Flip the salmon and cook for a further 4 minutes.
9. Transfer salmon to a warmed plate, tent  it with foil and set aside.
10. Peel and finely chop the shallot, add it to the fry pan along with the olive oil and cook for 2 minutes until translucent.
11. Add the chorizo and peas to the pan and stir to heat through.
12. Take a fork and lightly crush the peas with a fork.
13. Serve the seared salmon on a bed of peas and garnish with a wedge of lemon.