Salmon with Orzo, Feta, and Fresh Herbs
METHOD
1.
2.
3.
Bring a large saucepan of salted water to a boil over high heat. Add orzo and cook, stirring often, for about 8 minutes, or
until just tender. Drain orzo in a sieve and set aside.
In a medium bowl, whisk vinegar, shallots, and garlic. Gradually whisk in oil. Season with salt and pepper.
In a large bowl, toss warm orzo, spinach, tomatoes, pine nuts, basil, and parsley with vinaigrette. Season with salt and
pepper.
Serves: 4
INGREDIENTS
Orzo:
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
2 ounces fresh baby spinach
1 1/2 cups cherry tomatoes, cut in half
Salmon:
Four 5-ounce skinless salmon fillets
Olive oil, for coating fish
To make orzo salad:
1/2 cup pine nuts, toasted
1/3 cup thinly sliced fresh basil leaves
1 tablespoon coarsely chopped fresh parsley
1 cup crumbled feta cheese (4 ounces)
1 tablespoon chopped fresh chives, for garnish
Kosher salt and freshly ground black pepper
Meanwhile, to cook salmon:
4.
5.
6.
Preheat the griddle to 425°F.
Coat salmon with oil, place salmon on griddle, and cook for 4 minutes. Flip fillets over and cook for an additional 2
minutes, or until fish is opaque with slightly rosy in center.
Mound salad on platter or four dinner plates and sprinkle with cheese. Top with salmon, sprinkle with chives, and serve.
NOTES
IX.
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