Grilled Salmon with Chorizo Olive Sauce

I ran across this recipe a few months ago and saved it for a weekend when Jim was home.  We both love salmon and chorizo so I figured this would be a good one.  Not to mention how fast and easy it is to prepare.

A note:  don't omit the small amount of grated orange peel...it really takes it up a notch.

GRILLED SALMON with CHORIZO OLIVE SAUCE (4 servings)

3 links (3-4 oz each) fresh chorizo

4 green onions, chopped

2 tsp minced fresh garlic

1 can (14.5 oz) diced tomatoes, drained

1/4 cup chopped pitted green onions

1/2 tsp grated orange peel

1/4 tsp salt

1/4 tsp pepper

4 salmon fillets (4-6 oz each)

Remove chorizo from casings.  In a large ovenproof skillet on a stove or grill, cook chorizo, green onions and garlic over medium-high heat, crumbling sausage until no longer pink, 4-6 minutes; drain.

Reduce heat to medium.  Add tomatoes, olives, and orange peel; stir to combine.  Sprinkle S&P over salmon.

On a greased grill rack, grill salmon, covered, over medium heat, 3-4 minutes per side, or until fish just begins to flakes easy with a fork (about 10 minutes per inch).  Top with chorizo mixture.

Recipe Source: Taste of Home Sept/Oct 2016 p.83