Simple Bruschetta Salmon Orzo Salad Recipes
GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE
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
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.
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- Preheat oven to 400°F. Blot the salmon dry with a paper towel, and season flesh evenly with 1/2 tsp. salt and pepper.
- Heat the oil in a large oven-safe skillet (preferably a cast iron) over medium-high. Once hot, place the salmon fillets in the skillet, skin side-down, and cook for 2 minutes. Gently flip, and cook for another 2 minutes, just until the flesh picks up some color. Transfer the salmon to a plate. (It will finish cooking in the oven, so don't worry if it's still raw in the center.)
- Lower the heat to medium, and add butter to the skillet. Once melted, add the shallots and garlic; cook until soft, about 2 to 3 minutes. Stir in the orzo and remaining 1/2 tsp. each of salt and pepper; cook 2 minutes, until the orzo is lightly toasted. Add the wine to deglaze the pan; cook for about 2 minutes, or until most of the liquid reduces. Stir in the kale and broth, and bring mixture a boil. Once boiling, reduce to a simmer, and cook, uncovered, for about 5 minutes, until the orzo starts to soften.
- Nestle the salmon fillets back into the skillet and divide DeLallo Tomato Bruschetta evenly over each fillet. Transfer the skillet to the oven and bake at 400°F for 7 to 8 minutes, until the salmon and orzo are fully cooked. Remove from oven and add garnishes of choice.
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- While the pasta cooks, whisk the lemon juice, olive oil, garlic, salt, and pepper in a large bowl or shake in a jar until well blended.
- Drain the pasta. Add to the bowl with the salmon, tomatoes, olives, and parsley. Toss to combine. Serve warm or chilled.
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