Best 2 Grilled Salmon With Orzo Feta And Red Wine Vinaigrette Recipes

Grilled salmon with orzo feta and red wine vinaigrette is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The tender, juicy salmon is perfectly cooked on the grill, while the orzo and feta cheese add a creamy and flavorful touch. The red wine vinaigrette completes the dish with its bright and tangy flavor.

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GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE RECIPE - (4.4/5)

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette Recipe - (4.4/5) image

Provided by asally04

Number Of Ingredients 17

Ingredients

Orzo
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 (see Kitchen Note)
1/4 cup thinly sliced fresh basil leaves
1 cup crumbled feta cheese (4 ounces)
2 tablespoons chopped fresh chives, for garnish
Salmon
Four 5-ounce skinless salmon fillets
Olive oil, for coating the fish
Kosher salt and freshly ground black pepper

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.

GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette image

Provided by Curtis Stone

Categories Fish Pasta Quick & Easy Backyard BBQ Dinner Vinegar Feta Seafood Salmon Grill Grill/Barbecue Pescatarian Peanut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 17

Ingredients

Orzo
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 (see Kitchen Note)
1/4 cup thinly sliced fresh basil leaves
1 cup crumbled feta cheese (4 ounces)
2 tablespoons chopped fresh chives, for garnish
Salmon
Four 5-ounce skinless salmon fillets
Olive oil, for coating the fish
Kosher salt and freshly ground black pepper

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.

Tips:

Choose the right salmon: Select a fresh, wild-caught salmon fillet that is about 1 inch thick. Look for a fillet that is firm to the touch and has a vibrant orange color.
Cook the salmon properly: To ensure that the salmon is cooked evenly, cook it over medium heat for 6-8 minutes per side. The salmon should be opaque and flake easily when it is done.
Make the orzo ahead of time: The orzo can be cooked and cooled up to 2 days in advance. This will save you time when you are ready to assemble the dish.
Use a good quality feta cheese: Feta cheese is a key ingredient in this dish, so it is important to use a good quality cheese. Look for a feta cheese that is made from sheep's milk and has a creamy texture.
Make the red wine vinaigrette ahead of time: The red wine vinaigrette can be made up to 2 days in advance. This will allow the flavors to meld together and develop.

Conclusion:

Grilled salmon with orzo, feta, and red wine vinaigrette is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is cooked to perfection and the orzo is light and fluffy. The feta cheese and red wine vinaigrette add a rich and tangy flavor to the dish. This dish is sure to please everyone at the table.