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Grilling on Dad's Day
(keeping it easy)
Grilled Salmon with Orzo, Feta and Red Wine Vinaigrette
Orzo:
-1 and 1/2 cups orzo
-3 TBL red wine vinegar
-3 TBL finely chopped shallots
-2 garlic cloves, finely chopped
-1/3 cup extra virgin olive oil
-Kosher salt and freshly ground black pepper
-2 oz fresh baby spinach (about 3 cups not packed)
-1 and 1/2 cups grape tomatoes, cut in half
-1/2 cup pine nuts, toasted
-1/4 cup thinly sliced basil leaves
-1 cup crumbled feta cheese (4 oz)
-2 TBL chopped fresh chives, for garnish
Salmon:
-Four 5-oz skinless salmon fillets
-Olive oil for coating the fish
-Kosher salt and freshly ground pepper
Directions:
1. Prepare outdoor grill for medium-high cooking over direct heat.
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 and set aside.
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. 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 to room temperature.
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. (Gives 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 sharp knife. Remove from the grill.
6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with feta cheese. Top with salmon, sprinkle with chives and serve.
Epicurious, 4/13
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