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