Grilled Salmon with Wilted Spinach, Orzo and Feta

Grilled Salmon with Wilted Spinach, Orzo and Feta

Like many of our summertime meals, this Grilled Salmon with Wilted Spinach, Orzo and Feta cheese was quick to pull together. After buying wild salmon off the docks in Newport we quickly headed home.  The plan was to leave out enough salmon for a few days and then freeze the rest. While the frozen salmon will be delicious, the fresh salmon will literally melt in your mouth. Salmon is a great conduit when adding flavor but sometimes it is wonderful on it’s own with a little salt, pepper and olive oil.

Because we eat so many salads I always have some type of grain, bean or pasta on hand which is helpful in creating layers of flavor. In this dish the spinach was lightly wilted and orzo pasta was added from leftovers the previous day. Life is simple and good here. We are very fortunate.

Salmon on the grill

Author: Cheri

Grilled Salmon with Wilted Spinach, Orzo and Feta

INGREDIENTS:

• 1/4 cup orzo, precooked
• 5 to 6 cups fresh organic spinach
• 1/2 cup cherry tomatoes, cut in half
• 1/4 cup pine nuts, roasted
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh chives, chopped for garnish
• 2 tablespoons fresh basil leaves, thinly sliced, for garnish
• 1 6-ounce salmon fillet
• Olive oil, for coating the fish
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Prepare outdoor grill for medium- high cooking over direct heat (click here for instructions minus the mesquite chips).
2. In a large skillet on medium-high heat add olive oil, when the oil is shimmering add spinach. Remove the leaves from the pan as soon as they wilt. Set aside.
3. In a large bowl, toss the warm orzo, spinach, tomatoes and pine nuts. Season with salt and pepper.
4. Mound the salad in the center of a large serving platter or two dinner plates. Top with the salmon and feta cheese. Sprinkle with chives and basil.

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