Cut approx 1 lb salmon into 4 portions, unless already cut into pieces for you

Take the chorizo out of its casing and brown in a large nonstick pan

Remove chorizo and place on a paper towel placed on top of a plate

Cook salmon filets in the same pan, flesh side down for 3 minutes; then turn and cook for approximately 5 minutes (until outside is crisp and the filet is cooked through)

While the salmon is cooking, wash and cut the tomatoes in half, slice the olives and wash and tear the fresh basil

Mix the halved tomatoes and half the basil in a bowl with balsamic vinegar and salt and pepper to taste

Mix sliced olives with 1 tsp of olive oil and 1/2 tsp water in a small bowl

Remove the salmon from pan when done and place on pates or, if hosting a party/serving a large group, put in a large serving dish.

Return the chorizo to the pan and heat for a couple minutes; then add the tomato mixture for 30 seconds. Dish on top of the salmon, then add the olives and the remaining half of the torn basil. ENJOY!