Tomato and basil are a perfect pair, but I think salmon and spicy chorizo are also a great couple. To serve this as a Main course (for two) rather than a starter (for four), you’d be best to make a salsa from the tomato and basil — just chop the tomatoes and tear the basil, then mix with the olive oil and lemon juice.
Add another tablespoon of oil to the pan and add the salmon pieces, skin-side down. Cook over a moderate-high heat for 1 minute, then turn and cook about 30 seconds – ideally the salmon should be quite rare. Take salmon out and take the pan off the heat, then add remaining olive oil and lemon juice and stir to loosen the crunchy bits.
To serve, divide salmon pieces between four plates, sit a chorizo slice on top of each piece, then place tomato halves and basil leaves on top. Drizzle with the pan juices.
© 2003 Peter Gordon. All rights reserved.