Grilled Salmon with Orzo Salad


This recipe from Quick from Scratch Herbs & Spices Cookbook will definitely enter the rotation as an easy to make, fast weeknight dinner. Dill highlights both the salmon and the orzo salad here; this was a great combo!

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.


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”

    • 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.

  1. 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 environmental issue.
    They say PUNS are an intellectual’s humor…you’re all dill-lightful!

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