MEDITERRANEAN SALMON ORZO SALAD
Steps:
- Preheat oven to 375° F. line a baking sheet with foil and spray the foil with cooking spray. Place the salmon on the baking sheet and sprinkle with the dill, oregano, garlic powder, salt and pepper. Bake for 8-10 minutes depending on the thickness or until the internal temperature is 120° - 125° F. Let the salmon cool for several minutes, remove it from the skin and flake it into pieces with a fork.
- In a large bowl combine the cooked and cooled orzo, salmon, chickpeas, cucumber, red onion, roasted red peppers, olives, feta, sun dried tomatoes, parsley and dill.
- In a small bowl or jar combine the ingredients for the vinaigrette. Whisk or shake until combined and then pour onto the salad. Toss everything together until it's coated in the vinaigrette. Taste for season. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 369 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 11 grams fat, Fiber 5 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 264 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GRILLED SALMON WITH GREEK ORZO SALAD
This is a great healthy lunch or dinner. Great in the summer and quick & easy to prepare. For this recipe I only use True North Salmon because it is the freshest salmon available and it's delicious!
Provided by cchurchh
Categories Low Cholesterol
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
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
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.
Provided by NcMysteryShopper
Categories Greek
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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 ORZO, FETA, AND RED WINE VINAIGRETTE RECIPE - (4.4/5)
Provided by asally04
Number Of Ingredients 17
Steps:
- 1. Prepare an 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 in a sieve 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 at 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. (This will help give 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 small knife. Remove from the grill. 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve. toasting pine nuts To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.
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