There’s something truly magical about combining fresh, vibrant ingredients into a dish that feels like a summer breeze on your palate. Picture this: tender grilled salmon, smokily charred yet buttery soft, dancing with a salsa that’s a burst of creamy avocado and zesty Greek flair. And then, there’s orzo—tiny pasta pearls that somehow remind me of those rare, cozy evenings in a Mediterranean village, where time slows and flavors explode in unexpected ways.
Steps
- Cook the orzo according to the package instructions, then drain it and toss it with a dash of olive oil. Preheat your grill to a medium-high temperature, around 400 degrees Fahrenheit. While the grill is heating, chop all the ingredients needed for the salsa.
- Coat both sides of the salmon fillets with 1 tablespoon of olive oil and season them with salt and pepper. Lightly oil the cleaned grill grates, then place the salmon on the grill and close the lid. Grill each side for about 3 minutes until the fish is thoroughly cooked.
- In a medium-sized bowl, combine the diced tomatoes, cucumber, red onions, kalamata olives, minced garlic, diced avocado, crumbled feta, lemon juice, 2 tablespoons of olive oil, parsley, and oregano. Mix well and add salt to taste.
- Arrange the drained orzo onto four plates, and place one salmon fillet on each plate. Generously spoon the salsa over the salmon and orzo on each plate. Serve the dish immediately.
Ingredients
- 1 cup dry orzo
- 4 skinless salmon fillets (6 oz each)
- 3 tablespoons olive oil, divided, plus extra for brushing the grill
- Salt and freshly ground black pepper, 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 garlic cloves, minced (2 teaspoons)
- 1 medium avocado, peeled and diced
- 1/2 cup (2.5 oz) crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 3 tablespoons finely minced fresh parsley
- 1 tablespoon finely minced fresh oregano
Nutritional Values
Calories 2708 | Calories from Fat 1584 | Fat 176g | Saturated Fat 28g | Cholesterol 528mg | Sodium 1904mg | Potassium 2976mg | Carbohydrates 148g | Fiber 20g | Sugar 16g | Protein 168g | Vitamin A 2780IU | Vitamin C 63.6mg | Calcium 680mg | Iron 13.6mg
FAQ
- Can I prepare this salmon recipe without a grill?
- Yes, if you don’t have access to a grill, you can use a grill pan on the stovetop or bake the salmon on a baking sheet in the oven.
- What other types of fish can I use for this recipe?
- Besides salmon, you can try this recipe with trout or cod as they also pair well with the Greek salsa.
- How should I store leftovers of the salmon and salsa?
- Store any leftovers in an airtight container in the refrigerator, which makes for a great lunch option.
- Can I use the Greek salsa with other proteins?
- Absolutely! The Greek salsa is versatile and can also be a delicious topping for chicken or beef.
- What variations can I make to the salsa for added flavor?
- Feel free to experiment with different combinations of fresh herbs or add a sprinkle of red pepper flakes to introduce a bit of spice.
Tips
- To enhance the salsa’s texture, chop the ingredients into very small pieces, giving it more of a fresh salsa feel than a salad.
- If a grill is not available, consider using a grill pan on the stovetop or baking the salmon on a sheet in the oven.
- Experiment with different fresh herbs or add a dash of red pepper flakes to the salsa for an extra burst of flavor and spice.
- Store any leftover salmon or salsa in an airtight container in the fridge for a tasty lunch option the next day.
Equipment
- Grill or Grill Pan – For grilling the salmon. If you don’t have an outdoor grill, a grill pan that can be used on a stovetop is an alternative.
- Medium Mixing Bowl – For tossing together the salsa ingredients.
- Kitchen Brush – For brushing olive oil on the salmon and grill grates.
- Chef’s Knife or Chopping Knife – For finely chopping the ingredients for the salsa.
- Cutting Board – For preparing the ingredients.
