Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Looking for a quick, easy, and delicious dinner? This grilled salmon and orzo dish might be just for you!


  • 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 thinly sliced
  • 1 red bell pepper, small dice
  • 1/2 cup pine nuts, toasted
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 cup crumbled feta cheese (4 ounces)
  • 2 tablespoons chopped fresh chives, for garnish


  • Four 5-ounce skinless salmon fillets
  • Olive oil, for coating the fish
  • Kosher salt and freshly ground black pepper


  1. Make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
  2. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
  3. In a large bowl, toss the warm orzo, spinach, red bell pepper, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
  4. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Place the salmon on the grill pan and cook for 4 minutes, without moving the salmon. 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 pan.
  5. 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, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.

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