Curtis Stone's Grilled Salmon with Orzo Salad {IHCC}
Servings: 4
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.