4 sprigs fresh basil
Preparation:
Place the salmon, flesh-side down, in a large pan with Antara olive oil and heat over medium-high heat. As soon as the pan gets hot and the salmon starts to sizzle (after about 3 minutes), turn it over and fry on the skin side for 5 minutes until crispy and the fish is just cooked through (depending on thickness).
Meanwhile, halve the cherry tomatoes and roughly tear most of the basil leaves. Toss everything with 1 tablespoon of red wine vinegar, a pinch of sea salt, and black pepper. Crush the olives, remove the pits, and finely chop the flesh. Mix with 1 teaspoon of Antara extra virgin olive oil and a splash of water.
Slice the chorizo thinly and add it to the pan with the salmon for the last 2 minutes. Then, stir in the marinated tomatoes for 30 seconds. Divide everything among plates, place the salmon on top, and drizzle with the prepared olives. Garnish the dish with the remaining basil leaves – and enjoy!
