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:
- In large saucepan of salted boiling water, cook orzo for about 8 minutes, or until just tender. Drain orzo and set aside.
- In medium bowl, whisk vinegar, shallots, and garlic together. Gradually whisk in olive oil. Season with salt and pepper.
- 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:
- Prepare grill for medium-high cooking over direct heat.