Grilled Salmon Orzo Salad

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There is definilty more than one tradition going on in this recipe. Dill and cucumber unite in a greek-inspired salad, while salmon and dill are a typical scandinavian pairing. A great recipe adapted from food & wine magazine. Wine: they suggest a good sancerre or pouilly-fumé to make the fresh, bright flavors of this pasta salad sing.

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Steps

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Place large pot of water on a burner and bring to a boil for the orzo.

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In a strainer placed over a bowl , toss cucumber , tomatoes , and 1 / 2 teaspoon of the salt and let drain for 20 minutes.

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Preheat grill.

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Cook orzo until just done , about 12 minutes.

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Drain.

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Rinse with cold water and drain well.

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Toss orzo with the 1 / 3 cup oil , lemon juice , 1 / 3 cup dill , 1 / 4 teaspoon of salt , and 1 / 8 teaspoon pepper.

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Coat salmon with 1 tablespoon oil , remaining 1 / 4 teaspoon salt , and 1 / 4 teaspoon pepper.

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Grill salmon , skin-side up , for 4 minutes.

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Turn and sprinkle with the 1 tablespoon dill and lemon zest.

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Cook salmon until golden and just barely done , about 3 minutes longer.

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Serve salmon on top of the salad.

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Ingredients

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cucumber, plum tomatoes, salt, orzo pasta, olive oil, lemon juice, fresh dill, fresh ground black pepper, salmon fillets, lemon, zest of