Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Grilled Salmon with Orzo Salad




Source of Recipe


food and wine






Recipe Introduction


More than one tradition is at work here. Dill and cucumber, mated in several cuisines, unite in a Greek-inspired salad, while salmon and dill are a typical Scandinavian pairing.





List of Ingredients



• 1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice
  
• 4 plum tomatoes, cut into 1/2-inch dice
  
• 1 teaspoon salt
  
• 1/2 pound orzo
  
• 1/3 cup olive oil
  
• 7 teaspoons lemon juice
  
• 1/3 cup chopped fresh dill
  
• Fresh-ground black pepper
  
• 4 (6 ounce) fillets salmon (1-inch thick)
  
• 1 tablespoon olive oil
  
• 1 tablespoon chopped fresh dill
  
• 1/2 lemon, zested
  






Instructions



1. In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 15 minutes.
   
2. Meanwhile, in a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly. Toss the orzo with the 1/3 cup oil, the lemon juice, the 1/3 cup dill, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper.
   
3. Light the grill. Coat the salmon with the 1 tablespoon oil, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and the lemon zest. Cook the fish until golden brown and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Serve the fish on the salad.
   






Final Comments


Yield: 4 servings