Curtis Stone’s Grilled Salmon with Orzo Salad {IHCC}

You’ll want to add Curtis Stone’s Grilled Salmon with Orzo Salad to your meal plan rotation. It’s hard to beat the fresh flavors in this easy weeknight meal.

Grilled salmon is easy to prepare and tastes amazing!

My time with Curtis Stone is coming to an end, although the bloggers of I Heart Cooking Clubs will continue to work their magic with his recipes until October. I’ve really enjoyed the simple flavors and food combinations he uses to make something ordinary taste fantastic. His grilled salmon with orzo salad is the perfect example. The fish is minimally seasoned with salt, pepper and oil then grilled to flaky perfection. The salad is loaded with Mediterranean flavors from the oil and vinegar dressing to the crumbled feta, fresh cherry tomatoes and toasted pine nuts.

Salmon is an excellent source of Omega 3 fatty acids and protein. Both are important for everyday bodily function. Omega 3s are especially important for improving blood lipid profiles. Whether you buy salmon fresh or frozen, choose filets that are free of blemishes. The color of the flesh will vary with the variety of salmon, but it, too, should look healthy without any discoloration. If buying frozen, check for freezer burn.

For grilling I prefer to buy a center cut filet as shown in the photos. They should be evenly thick for best results.

I like to place the salmon skin side down and If you have an instant read thermometer poke the tip into the thickest part of the filet. It should read 145°F/63°C

Make enough salmon to crumble into the leftover orzo salad for lunch the next day!

Curtis Stone's Grilled Salmon with Orzo Salad {IHCC}

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Course: seafood

Servings: 4

Author: LydiaF

Ingredients

For the salmon

• 1 pound salmon filets cut into portions
• olive oil
• salt and pepper to taste

For the salad

• 1 cup orzo or other small pasta I used a type called piñones
• 3 tablespoons red wine vinegar
• 1 - 2 garlic cloves grated
• 1 cup extra-virgin olive oil
• salt and pepper to taste
• 1 - 2 generous handfuls of fresh spinach I used what was left of a standard pack
• 2 handfuls grape tomatoes cut in half
• 1/2 cup pine nuts toasted
• handful of fresh basil leaves sliced into ribbons
• 3 - 4 ounces feta cheese crumbled (whatever's in the package)

Instructions

• Cook the orzo according to package directions. Meanwhile spread the fish with a light coating of oil and season with salt and pepper. Prepare the other ingredients for the salad.
• Be careful when toasting the pine nuts. They burn quickly.
• Preheat the grill if using to medium high. I used a grill pan.
• To cook the salmon, place the seasoned fillets skin side down in the grill pan. Allow it to cook undisturbed for 6 - 9 minutes. You'll see the color change on the side of the fish.
• When it's over halfway, give the fillets a flip and cook for another minute or two. You can tip it to put color on the sides if you like.
• The salmon is finished when the color has changed, the flesh flakes easily and it reaches and internal temperature of 145°F/63°C.
• While the salmon is cooking, whisk the red wine vinegar, grated garlic, olive oil, salt and pepper together in a small bowl.
• When the orzo is ready, drain and put into a large mixing bowl. Stir in the dressing.
• Add the spinach while the pasta is still warm and allow to wilt in the heat.
• Stir in the tomatoes, pine nuts, feta cheese and basil.
• Taste and adjust the seasoning, add more oil or vinegar as desired. Let the salad stand while you cook the salmon.
• To serve, mound about a cup of the salad onto a plate and flatten the top slightly.
• Arrange the salmon on top.

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Don’t forget to hop over to I Heart Cooking Clubs to see all the lovely recipes! I’m going to be out of town for the month of September (read about what I’m up to here), but I’ll be back in October when the group will switch to a new chef.