Grilled Salmon with Orzo, Feta and Red Wine Vinaigrette Recipe
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Category: |
Category: |
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Orzo |
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Ingredients: |
Ingredients: 1½ cups orzo
3 tablespoons red wine vinegar
3 tablespoons finely chopped shallots
2 garlic cloves, finely chopped
⅓ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ounces fresh baby spinach (about 3 cups not packed)
1½ cups grape tomatoes, cut in half
½ cup pine nuts, toasted
¼ cup thinly sliced fresh basil leaves
1 cup crumbled feta cheese (4 ounces)
2 tablespoons chopped fresh chives, for garnish
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Directions: |
Directions:**Prepare an outdoor grill for medium-high cooking over direct heat, then prepare the salad.
1) Bring a large saucepan of sated water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes or until just tender. Drain the orzo in a sieve and set aside.
2) In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
3) In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts and with the vinaigrette. Set aside at room temperature. |
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Grilled Salmon |
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Ingredients: |
Ingredients: Four 5-ounce skinless salmon filets
Olive oil, for coating the fish
Kosher salt and freshly ground black pepper
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Directions: |
Directions:Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help release from the grate.) Using a thin metal spatula starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
Mound the salad in the center of a large serving platter of four dinner plates. Sprinkle with feta cheese. Top with salmon, sprinkle with the chives and serve. |
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