Grilled Salmon with Chorizo-Olive Sauce
Every one of the ingredients in this recipe brings a ton of flavor. Both chorizo and salmon cook in a hurry, and garlic and citrus go beautifully with them, too. —Charlene Chambers, Ormond Beach, Florida
Ingredients
- 3 links (3 to 4 ounces each) fresh chorizo
- 4 green onions, chopped
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1/4 cup chopped pitted green olives
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 salmon fillets (6 ounces each)
Reviews
There are so many reasons to love this recipe! (I am surprised there aren't any reviews!) Simple ingredients, easy and quick enough for a weeknight dinner - and most of all -TERRIFIC flavor! The method I prefer to use to cook salmon is to heat a cast-iron skillet in a cold oven to 450. When temp is reached, carefully place fillets, skin side down, in the skillet and return to the oven. Cook for 15 minutes. Perfect results every time! I love the spicy, bold flavor of chorizo sausage with the saltiness of green olives. You can taste a hint of orange but it's not overpowering. It's there - but it's not distracting. This is a restaurant-style recipe, in my opinion. I like to serve it next to a rice timbale (or, rice that was molded from being pressed into a measuring cup then inverted, or 'turned out' onto plates.) I like to incorporate different textures in my cooking so I sprinkle some chopped toasted walnuts over everything for a nice, crunchy finishing touch. Try this recipe. I am telling you - you'll love it!