Best Grilled Salmon Orzo Salad Recipes

Grilled Salmon With Greek Orzo Salad image

Provided by cchurchh

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

4 (6 ounce) true north salmon fillets, skin removed
kosher salt
fresh ground black pepper
2 tablespoons fresh dill, stems removed, chopped
1/4 cup olive oil
1/2 small red onion, peeled and fine diced
1 cucumber, peeled, halved, seeded and cut into 1/2 inch dice
4 plum roma tomatoes, cut into 1/2 inch dice
1/2 cup black kalamata olive
1/2 lb orzo pasta, salad
1/3 cup extra virgin olive oil
1 lemon, zested and juiced
1/3 cup roughly chopped fresh dill
fresh ground black pepper

Steps:

Season both sides of salmon generously with salt and pepper.
Blend dill and olive oil together and brush over salmon. Let stand at room temp for 20 minutes to an hour.
Make the Orzo Salad:.
In a strainer set over a medium bowl, toss the cucumber, onion and tomatoes with 1 tsp of kosher salt and let drain for 15 minutes.
Meanwhile, in a large pot of boiling salted water, cook the orzo until just done, about 9 minutes. Drain. Rinse with cold water and drain well.
Toss the cooked orzo with the olive oil, lemon zest, lemon juice, fresh dill and black pepper. Fold in the cucumber mix and the black olives. Set aside while you cook the salmon.
Grill the Salmon:.
Pre-heat grill (or broiler) until very hot. Place salmon on grill and cook 2-3 minutes per side, depending on thickness of fillets (for a 3/4" thick piece, this will yield perfectly cooked salmon, medium rare.).
Mound the orzo evenly in the center of four plates. Top with the salmon and garnish with fresh lemon zest and chopped dill.

Nutrition Facts : Calories 753.4, Fat 41.8, SaturatedFat 6.2, Cholesterol 77.4, Sodium 259.6, Carbohydrate 51, Fiber 4.1, Sugar 5.1, Protein 43.4

Grilled Salmon & Orzo Salad image

Provided by NcMysteryShopper

Categories Greek

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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 lb orzo pasta (about 1 cup)
1/3 cup olive oil, plus
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon lemon juice
1/3 cup chopped fresh dill, plus
1 tablespoon chopped fresh dill
fresh ground black pepper
1 1/2 lbs salmon fillets, about 1 inch thick, cut into 4 pieces
1/2 grated lemon, zest of

Steps:

Place large pot of water on a burner and bring to a boil for the orzo.
In a strainer placed over a bowl, toss cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 20 minutes.
Preheat grill.
Cook orzo until JUST done, about 12 minutes. Drain. Rinse with cold water and drain well. Toss orzo with the 1/3 cup oil, lemon juice, 1/3 cup dill, 1/4 teaspoon of salt, and 1/8 teaspoon pepper.
Coat salmon with 1 tablespoon oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Grill salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and lemon zest.
Cook salmon until golden and just barely done (the fish should still be translucent in the center), about 3 minutes longer.
Serve salmon on top of the salad.

Nutrition Facts : Calories 623.1, Fat 28.3, SaturatedFat 4.1, Cholesterol 88.7, Sodium 704.1, Carbohydrate 48.5, Fiber 3, Sugar 4.1, Protein 42.5

GRILLED SALMON WITH GREEK ORZO SALAD image

Categories Fish

Yield 4

Number Of Ingredients 15

Ingredients for salmon:
4 6oz True North Salmon fillets, skin removed
TT kosher salt and fresh-ground black pepper
2 Tbs. fresh dill stems removed, chopped
1/4 cup olive oil
Ingredients for Orzo Salad:
1/2 small red onion, peeled and fine diced
1 Cucumber, peeled, halved, seeded and cut into ½ inch dice
4 Plum (Roma)Tomatoes, cut into ½ inch dice
½ cup Black Olives (Calamata)
½ pound orzo pasta (about one cup)
1/3 cup Extra Virgin Olive Oil
1 Lemon, zested and juiced
1/3 cup roughly chopped fresh dill
Fresh-ground black pepper

Steps:

Season both sides of salmon generously with salt and pepper. Blend dill and olive oil together and brush over salmon. Let stand at room temperature for 20 minutes to 1 hour. In a strainer set over a medium bowl, toss the cucumber, onion and tomatoes with 1 tsp of kosher salt and let drain for 15 minutes. Meanwhile, in a large pot of boiling salted water, cook the orzo until just done, about 9 minutes. Drain. Rinse with cold water and drain well. Toss the cooked orzo with the olive oil, lemon zest, lemon juice, fresh dill and black pepper. Fold in the cucumber mix and the black olives. Set aside while you cook the salmon. Pre-heat grill (or broiler) until very hot. Place salmon on grill and cook 2-3 minutes per side, depending on thickness of fillets (for a 3/4" thick piece, this will yield perfectly cooked salmon, medium rare). Mound the orzo evenly in the center of four plates. Top with the salmon and garnish with fresh lemon zest and chopped dill.