Ingredients
Equipment
Method
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.