Grilled Salmon With Orzo, Feta, And Red Wine Vinaig

Name: Grilled Salmon With Orzo, Feta, And Red Wine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Four 5-ounce skinless salmon fillets; Olive oil, for coating the fish; Kosher salt and freshly ground black pepper

Servings: persons

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

1
1. Prepare an outdoor grill for medium- high cooking over direct heat.
2
2. 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.
3
3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
4
4. 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.
5
5. 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.
6
6. 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.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups orzo, 3 tablespoons red wine vinegar, 3 tablespoons finely chopped shallots, 2 garlic cloves, finely chopped, and more.

Yes, Grilled Salmon With Orzo, Feta, And Red Wine Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Salmon With Orzo, Feta, And Red Wine Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions