Grilled Salmon with Avocado Greek Salsa and Orzo

One of my favorite summer meals is undoubtedly Grilled Salmon with Avocado Greek Salsa and Orzo. There’s something so refreshing about combining the smoky flavor of grilled salmon with the zesty brightness of a Greek salsa. On lazy weekends, when the grilling season is in full swing, this dish always finds a spot on my table. I remember the first time I made it; the aroma wafting through my patio was absolutely mesmerizing, drawing everyone to the kitchen. It’s perfect for a family gathering, a casual dinner with friends, or even a romantic meal for two. The vibrant colors of the salsa and the perfectly grilled salmon create a feast for the eyes as well. The combination of flavors is not just delicious but also nourishing, making it a go-to for summer dining.

Ingredients to Make Grilled Salmon with Avocado Greek Salsa and Orzo

When creating Grilled Salmon with Avocado Greek Salsa and Orzo, the ingredients work harmoniously together, creating a dish that is not only tasty but also visually appealing. Each component plays a crucial role, with the salmon being the star and the salsa providing a fresh, vibrant contrast. Let’s dive into the key players of this delightful dish.

• 1 cup dry orzo – A small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
• 4 (6 oz) skinless salmon fillets – Rich in omega-3 fatty acids, salmon provides a buttery texture and is the main protein of the dish.
• 3 Tbsp olive oil, divided, plus more for brushing the grill – Adds richness and helps in grilling the salmon without sticking.
• Salt and freshly ground black pepper – Essential for seasoning and enhancing the flavors of the dish.
• 2 small Roma tomatoes, diced (about 1 cup) – Adds sweetness and acidity to the salsa.
• 1/2 cucumber, peeled and chopped (about 1 cup) – Provides a refreshing crunch and balances the richness of the salmon.
• 1/3 cup chopped red onions – Adds a sharp bite that complements the other flavors.
• 1/3 cup chopped kalamata olives – Introduces a salty and briny flavor to the salsa.
• 2 garlic cloves, minced (about 2 tsp) – Adds depth and aroma to the dish.
• 1 medium avocado, peeled and diced – Creamy texture that enhances the salsa.
• 1/2 cup (2.5 oz) crumbled feta – Brings a salty tang that pairs beautifully with the other ingredients.
• 2 Tbsp fresh lemon juice – Brightens the flavors and adds acidity.
• 3 Tbsp finely minced fresh parsley – Offers a fresh herbal flavor that lightens the dish.
• 1 Tbsp finely minced fresh oregano – Adds an aromatic Mediterranean touch to the salsa.

Recipe Steps for Grilled Salmon with Avocado Greek Salsa and Orzo

Making Grilled Salmon with Avocado Greek Salsa and Orzo is a straightforward process that yields delicious results. Follow these simple steps to create your dish. Trust me, the aroma alone will have everyone gathering around the table.

1. Start by preparing the orzo. Fill a pot with water and bring it to a boil. Once boiling, add a pinch of salt and the orzo. Cook according to the directions on the package until al dente, usually around 8 to 10 minutes. After cooking, drain the orzo and toss it with a drizzle of olive oil to prevent it from sticking together.

2. While the orzo cooks, preheat your grill to medium-high heat, reaching around 400 degrees. This step is crucial for achieving that perfect char on the salmon. You can test if the grill is ready by holding your hand above the grill grate; if you can only hold it there for 3 to 4 seconds, it’s ready!

3. While waiting for the grill to heat, prepare the ingredients for the salsa. In a medium mixing bowl, combine the diced tomatoes, chopped cucumber, red onions, kalamata olives, minced garlic, diced avocado, crumbled feta, fresh lemon juice, olive oil, finely minced parsley, and oregano. Gently toss the ingredients together and season with salt to taste. The result should be a colorful and fragrant salsa that’s bursting with flavor.

4. Once your grill is preheated, brush both sides of the salmon fillets with 1 tablespoon of olive oil and season generously with salt and pepper. This will enhance the flavor and keep the salmon moist while grilling.

5. Next, carefully place the seasoned salmon fillets on the grill. Close the lid and grill for about 3 minutes on one side. Don’t flip too early; you want to develop a nice char. After 3 minutes, use a spatula to flip the salmon and grill for an additional 3 minutes or until it’s cooked through. The salmon should flake easily with a fork and have a beautiful golden-brown exterior.

6. While the salmon is grilling, finish the orzo. Once drained, divide it among four plates, creating a nice base for your dish. This will soak up some of the juices from the salmon and salsa.

7. Once the salmon is cooked, place one fillet on top of the orzo on each plate. This will create a lovely presentation and ensure that everyone gets to enjoy the succulent salmon.

8. Finally, top each serving with a generous scoop of the fresh salsa. Make sure to drizzle some of the salsa over the salmon as well, allowing the flavors to blend. Serve immediately and watch as your guests rave about this delightful dish!

Recipe Tips about Grilled Salmon with Avocado Greek Salsa and Orzo

To ensure success in making Grilled Salmon with Avocado Greek Salsa and Orzo, I’ve gathered a few helpful tips. These tips will help you perfect your dish and impress everyone who gets a taste!

• Storage: Store any leftovers in an airtight container in the refrigerator. They should last for up to 2 days, but the freshness will be best within the first day.
• Freezing: Although it’s not recommended to freeze the salsa, you can freeze the grilled salmon separately. Just ensure it’s wrapped tightly to avoid freezer burn.
• Pairing: This dish pairs wonderfully with a refreshing white wine or sparkling water with lemon for a lighter option.
• Serving Temperature: It’s best to serve the salmon warm while the salsa is fresh. If the salsa sits too long, the veggies can lose their crunch.
• Variations: Feel free to add other vegetables to the salsa, such as bell peppers or corn for added sweetness and texture.

Great Combinations for Grilled Salmon with Avocado Greek Salsa and Orzo

When it comes to serving Grilled Salmon with Avocado Greek Salsa and Orzo, the options are endless. Here are some fantastic combinations to consider:

• Side Dishes: Pair this dish with grilled asparagus or a light garden salad. The crisp vegetables complement the richness of the salmon beautifully.
• Occasions: This recipe is perfect for summer barbecues, casual weeknight dinners, or special occasions like anniversaries.
• Storage Tips: If you have leftovers, store them separately. Keep the salmon in one container and the salsa in another to maintain freshness.
• Seasonal Pairings: This dish works well with seasonal vegetables. In summer, add grilled zucchini or corn, while in fall, consider roasted Brussels sprouts.
• Meal Prep: This recipe is great for meal prep! Grill a few extra fillets at the beginning of the week for quick lunches or dinners.

FAQ

Conclusion

The unique combination of fresh ingredients and flavorful textures makes Grilled Salmon with Avocado Greek Salsa and Orzo a standout dish for any occasion. It’s not just a meal; it’s an experience that brings joy and satisfaction to the table. I encourage you to give this recipe a try—you won’t be disappointed. Your taste buds will thank you for this delightful summer treat!

Grilled Salmon with Avocado Greek Salsa and Orzo

The ultimate summer dish, Grilled Salmon with Avocado Greek Salsa and Orzo combines smoky grilled salmon with a refreshing avocado salsa for a delightful meal. Perfect for quick weeknight dinners or entertaining guests, this easy recipe is bursting with flavor and nutrition. Make it tonight!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup orzo
• 4 6 oz salmon fillets
• 3 Tbsp olive oil divided, plus more for brushing grill
• Salt to taste
• 2 small Roma tomatoes diced (1 cup)
• 1/2 cucumber peeled and chopped (1 cup)
• 1/3 cup chopped red onions
• 1/3 cup chopped kalamata olives
• 2 cloves garlic minced (2 tsp)
• 1 medium avocado peeled and diced
• 1/2 cup crumbled feta (2.5 oz)
• 2 Tbsp fresh lemon juice
• 3 Tbsp finely minced fresh parsley
• 1 Tbsp finely minced fresh oregano

Equipment

• Peeler
• Grater
• Cutting Board
• Mixing Bowl
• Chef's Knife

Method

 

1. Start by preparing the orzo. Fill a pot with water and bring it to a boil. Once boiling, add a pinch of salt and the orzo. Cook according to the directions on the package until al dente, usually around 8 to 10 minutes. After cooking, drain the orzo and toss it with a drizzle of olive oil to prevent it from sticking together.
2. While the orzo cooks, preheat your grill to medium-high heat, reaching around 400 degrees. This step is crucial for achieving that perfect char on the salmon. You can test if the grill is ready by holding your hand above the grill grate; if you can only hold it there for 3 to 4 seconds, it’s ready!
3. While waiting for the grill to heat, prepare the ingredients for the salsa. In a medium mixing bowl, combine the diced tomatoes, chopped cucumber, red onions, kalamata olives, minced garlic, diced avocado, crumbled feta, fresh lemon juice, olive oil, finely minced parsley, and oregano. Gently toss the ingredients together and season with salt to taste. The result should be a colorful and fragrant salsa that’s bursting with flavor.
4. Once your grill is preheated, brush both sides of the salmon fillets with 1 tablespoon of olive oil and season generously with salt and pepper. This will enhance the flavor and keep the salmon moist while grilling.
5. Next, carefully place the seasoned salmon fillets on the grill. Close the lid and grill for about 3 minutes on one side. Don’t flip too early; you want to develop a nice char. After 3 minutes, use a spatula to flip the salmon and grill for an additional 3 minutes or until it’s cooked through. The salmon should flake easily with a fork and have a beautiful golden-brown exterior.
6. While the salmon is grilling, finish the orzo. Once drained, divide it among four plates, creating a nice base for your dish. This will soak up some of the juices from the salmon and salsa.
7. Once the salmon is cooked, place one fillet on top of the orzo on each plate. This will create a lovely presentation and ensure that everyone gets to enjoy the succulent salmon.
8. Finally, top each serving with a generous scoop of the fresh salsa. Make sure to drizzle some of the salsa over the salmon as well, allowing the flavors to blend. Serve immediately and watch as your guests rave about this delightful dish!

Notes

Store any leftovers in an airtight container in the refrigerator. They should last for up to 2 days, but the freshness will be best within the first day. Although it’s not recommended to freeze the salsa, you can freeze the grilled salmon separately. Just ensure it’s wrapped tightly to avoid freezer burn. This dish pairs wonderfully with a refreshing white wine or sparkling water with lemon for a lighter option. It’s best to serve the salmon warm while the salsa is fresh. If the salsa sits too long, the veggies can lose their crunch. Feel free to add other vegetables to the salsa, such as bell peppers or corn for added sweetness and texture.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!