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Categories:
cucumber tomatoes salt orzo pasta olive oil olive oil lemon juice lemon juice fresh dill dill fresh ground black pepper salmon lemon
Viewed: 58 - Published at: 8 years agoIngredients
- 1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice
- 4 plum tomatoes, cut into 1/2-inch dice
- 1 teaspoon salt
- 1/2 lb orzo pasta (about 1 cup)
- 1/3 cup olive oil, plus
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon juice
- 1/3 cup chopped fresh dill, plus
- 1 tablespoon chopped fresh dill
- fresh ground black pepper
- 1 1/2 lbs salmon fillets, about 1 inch thick, cut into 4 pieces
- 1/2 grated lemon, zest of
Method
- 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.
