Grilled Salmon with Orzo, Feta, and Basil

Serves: 4

Prep Time: 15 minutes  

Cook Time: 20 minutes

Make-Ahead: Orzo can be cooked up to 1 day ahead, cooled, covered and refrigerated.



1 1/2 cups orzo

3 tbs. red wine vinegar

3 tbs. finely chopped shallots

2 garlic cloves, finely chopped

1/3 cup extra-virgin olive oil

2 oz. fresh baby spinach (about 3 cups not packed)

1 1/2 cups grape tomatoes, cut in half

1/2 cup pine nuts, toasted

1/4 cup thinly sliced fresh basil leaves

1 cup crumbled feta cheese (4 oz.)

2 tbs. chopped fresh chives, for garnish


Four 6-oz. salmon fillets, thawed, patted dry

Olive oil, for coating


To make orzo salad:

  1. In large saucepan of salted boiling water, cook orzo for about 8 minutes, or until just tender. Drain orzo and set aside.
  2. In medium bowl, whisk vinegar, shallots, and garlic together. Gradually whisk in olive oil. Season with salt and pepper.
  3. In large bowl, toss warm orzo, spinach, tomatoes, pine nuts, and basil with vinaigrette. Season with salt and pepper. Set aside at room temperature.

To cook salmon:

  1. Prepare grill for medium-high cooking over direct heat.
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