Serves 4 (cut in half for 2)
SALAD INGREDIENTS
- 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
- Kosher salt and freshly ground black pepper
- 2 ounces fresh baby spinach (about 3 cups not packed)
- 1 1/2 cups grape tomatoes, cut in half
- 1/2 cup pine nuts, toasted (in pan on stove for 3-5 min)
- 1/4 cup thinly sliced fresh basil leaves
- 1 cup crumbled feta cheese (4 ounces)
- 2 tablespoons chopped fresh chives, for garnish
SALMON MARINADE INGREDIENTS
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
SALMON DIRECTIONS
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, and water until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat. OR BROIL 6 MIN EACH SIDE
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
SALAD DIRECTIONS
- Meanwhile, make the orzo salad: Bring a large saucepan of salted water to aboil 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.
- In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
- In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basi lwith the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature
- 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.