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

**Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette: A Mediterranean Delight**

Indulge in a culinary journey to the Mediterranean with our grilled salmon recipe, where succulent salmon fillets meet tender orzo, tangy feta cheese, and a vibrant red wine vinaigrette. This dish offers a harmonious balance of flavors and textures, making it a perfect choice for a healthy and satisfying meal. The grilled salmon is cooked to perfection, with a crispy skin and a tender, flaky interior. The orzo, cooked al dente, provides a delightful bite, while the feta cheese adds a salty, tangy kick. Drizzled with a zesty red wine vinaigrette, this dish is sure to tantalize your taste buds and transport you to the sun-kissed shores of the Mediterranean. Along with the main recipe, we also provide variations for grilled salmon with lemon butter sauce, a creamy dill sauce, and a simple pan-fried salmon. Whether you prefer a classic or a more adventurous flavor profile, we have the perfect recipe to suit your palate.

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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 high-quality ingredients: Use fresh, flavorful ingredients to ensure the best results. Opt for thick and meaty salmon fillets for a more satisfying dish.
Marinate the salmon: Marinating the salmon in a simple mixture of olive oil, lemon zest, salt, and pepper enhances its flavor and keeps it moist during grilling.
Grill the salmon to perfection: Cook the salmon over medium-high heat until it flakes easily with a fork, turning it halfway through the cooking time. Avoid overcooking, as this can dry out the fish.
Make the red wine vinaigrette: Whisk together red wine vinegar, olive oil, Dijon mustard, honey, and minced shallots to create a tangy and flavorful dressing. This vinaigrette complements the grilled salmon and orzo salad perfectly.
Cook the orzo: Follow the package instructions to cook the orzo pasta. Drain and rinse the cooked orzo under cold water to prevent it from sticking together.
Assemble the salad: Combine the cooked orzo, crumbled feta cheese, red onion, chopped parsley, and red wine vinaigrette in a large bowl. Toss to coat evenly.
Serve the grilled salmon with the orzo salad: Place a grilled salmon fillet on top of a bed of orzo salad. Garnish with additional feta cheese and parsley. Serve immediately while the salmon is still hot and flaky.

Conclusion:

Grilled salmon with orzo, feta, and red wine vinaigrette is a delicious and satisfying meal that combines grilled salmon's rich flavor with the Mediterranean-inspired orzo salad. The tangy dressing adds a bright and acidic touch that balances the richness of the salmon and feta. This dish is perfect for a summer meal, as it's light, refreshing, and flavorful. With its vibrant colors and tantalizing aromas, this dish is sure to impress your guests and leave them craving more.