Name: Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette
Cook time: 15 minutes
Total time: 35 minutes
Yield: Serves 4
Ingredients: 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; Four 5-ounce skinless salmon fillets; Olive oil, for coating the fish; Kosher salt and freshly ground black pepper

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Grilled Salmon with Orzo, Feta, and Red Wine VinaigretteQuentin Bacon

Salmon is rich in omega-3 fatty acids, which are known to lower cholesterol, and it is about as healthy as fish can get. But that is really a side benefit to this great-tasting main-course salad. It fits into the Motivating Mondays scenario, but I would happily serve it any day of the week and for any occasion. The warm orzo salad, with crunchy pine nuts, fresh basil, tender spinach, and tangy feta, is also good on its own. The salmon can also be cooked in a ridged grill pan.

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.

Recipe notes

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Recipe notes

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