GRILLED SALMON w ORZO, FETA & RED WINE VINAIGRETTE - Great Neighborhood Cooks

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

We first cooked this on Rob’s Better Health Greater Wealth TV show and everyone loved it. 

We eat a lot salmon which is rich in omega-3 fatty acids which is known to lower cholesterol and about the healthiest fish you can eat. 

It’s a great dish to prepare for a crowd.  The orzo salad can be made ahead of time and be served at room temperature.  At the last-minute grill salmon, toss orzo salad with spinach, top with grilled salmon and sprinkle with feta cheese and chives.  I’ve served this for dinner to 12 guests – Delicious & Easy

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Yield

4 servings

Prep time

15 minutes

Cooking time

20 minutes

Difficulty

Easy

Orzo ingredients

  • 1 1/2 cups orzo 
  • 3 tablespoons red wine vinegar 
  • 3 tablespoons finely chopped shallots 
  • 2 garlic cloves, finely chopped 
  • 1/3 cup extra-virgin olive oil 
  • Kosher salt and freshly ground black pepper 
  • 2 ounces fresh baby spinach (about 3 cups not packed) 
  • 1 1/2 cups grape tomatoes, cut in half 
  • 1/2 cup pine nuts, toasted (see Kitchen Note) 
  • 1/4 cup thinly sliced fresh basil leaves 
  • 1 cup crumbled feta cheese (4 ounces) 
  • 2 tablespoons chopped fresh chives, for garnish 

salmon ingredients

  • Four 5-ounce skinless salmon fillets 
  • Olive oil, for coating the fish 
  • Kosher salt and freshly ground black pepper

directions

  • Prepare an outdoor grill for medium- high cooking over direct heat. 
  • Meanwhile, make the orzo salad: Bring a large saucepan of salted 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. 
  • In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper. 
  • In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature. 
  • To cook the salmon: 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 it 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 or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve. 

Toasting Pine Nuts
To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.

 

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