This recipe from Quick from Scratch Herbs & Spices Cookbook
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Chris says:
Whoa, this is dill-icious.
Lisa says:
Oh no, not a pun night…
Chris says:
What’s the dill-i-o? What’s wrong with puns?
Lisa says:
Nothing; I’d just rather talk about this awesome salmon. Fresh off the grill and covered with lemon zest and dill… so good!
Chris says:
It is pretty yummy. I got a good dill on the salmon, too… it was on sale.
Lisa says:
Really? … The puns?
Chris says:
Can’t han-dill it?
Lisa says:
Oh. My. God.
Chris says:
I can do this un-dill the cows come home.
Lisa says:
Oh, dill-ightful.
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Grilled Salmon with Orzo Salad
1 cucumber, peeled, halved, seeded, and cut into 1/2″ dice
4 plum tomatoes, cut into 1/2″ dice
1 tsp salt
1/2 lb orzo
1/3 cup plus 1 tbsp olive oil
2 tbsp plus 1 tsp lemon juice
1/3 cup plus 1 tbsp chopped fresh dill
Freshly ground black pepper
1 1/2 lbs salmon fillet, about 1″ thick, cut into 4 pieces
Grated zest of 1/2 lemon
In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 15 minutes. Meanwhile, in a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain, rinse with cold water and drain thoroughly. Toss the orzo with the 1/3 cup oil, the lemon juice, the 1/3 cup dill, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper.
Light the grill. Coat the salmon with the 1 tablespoon oil, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and the lemon zest. Cook the fish until golden brown and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Serve the fish on the salad.
4 Servings
14 responses to “Grilled Salmon with Orzo Salad”
oh this looks so yum and easy to make too 😉
The picture caught my eye at Tastespotting. It looks so fresh and clean and tasty!
My family loves salmon, and I’ve been looking for a new recipe to try! This looks delicious!
[…] Grilled Salmon with Orzo Salad From We Heart Food […]
Ha ha ha! So funny. Oh, and the food looks good to. Looks like you worked pretty dill-igently on this one.
[…] Orzo and Fish […]
Can anyone suggest how one would prepare this in the oven?
Linda, if I were to bake the salmon I’d do it in a 400 degree oven — skin-side down — for about 10-12 minutes, or until the center is just opaque.
Wait dill I try it tonight. Then I’ll respond.
Dill then!
FrancisX.
Dill-ectable!
I am just a dill-atante, but trained in Paris, taught but now writing. Headed for the Oly Peninsula to cook salmon over driftwood on the Pacific Beach for a family wedding. I have researched fresh/wild salmon and advise you all to only get Alaskan..an environmental issue.
They say PUNS are an intellectual’s humor…you’re all dill-lightful!
Mimi
I’ll Dill-doe this again
What a terrific recipe. I will try it and serve with my Chile-Roasted Feta and Watermelon Slab http://cuceesprouts.com/2010/10/chile-roasted-feta-and-watermelon-slab/ It is a winning combination!
Thanks for this post. I plan on whipping up a similar dish tonight! Cheers~