Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette
Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette might be just the main course you are searching for. One serving contains 746 calories, 43g of protein, and 42g of fat. This pescatarian recipe serves 4. Only Head to the store and pick up chives, olive oil, garlic cloves, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 35 minutes.
Instructions
Prepare an outdoor grill for medium-high cooking over direct heat.
Meanwhile, make the orzo salad: Bring a large saucepan of salted water to aboil 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.
In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basilwith the vinaigrette. Season to taste with salt and pepper. Set aside at roomtemperature.
To cook the salmon: Coat the salmon with olive oil and season with salt andpepper. 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.
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.
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.
Reprinted with permission from What's for Dinner? by Curtis Stone, © 2013 Ballantine Books
Curtis Stone is the author of five cookbooks and host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.