Healthy Grilled Salmon and Orzo Corn Salad
Description
Make a picture perfect meal that is fresh and tasty too. Salmon and orzo pasta are paired together in this wonderful summertime salad.
Ingredients
1 c. orzo pasta
2 T. oil
4 fresh ears of corn, corn cut from the cob
4 cloves garlic, minced
Vinaigrette:
½ c. olive oil
1 T. pepperoncini juice
3 T. red wine vinegar
zest of 1 large lemon
freshly squeezed juice from 1 large lemon
¼ of a red onion, chopped
2 t. salt
2 t. freshly ground pepper
2 c. mixed grape and cherry tomatoes, halved
4 pepperoncini, sliced
¼ c. fresh basil, chopped, plus more for garnish
2 T. parsley, chopped
4 - six oz. each wild caught salmon filets
1 T. olive oil
salt and pepper, to taste
dry Sriracha seasoning, or your favorite seasoning for salmon
Directions
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Cook orzo according to package directions; rinse in cold water; drain.
Heat a large skillet over medium-high heat; add 2 T. olive oil, corn kernels and garlic. Saute 3-4 minutes; set aside to cool.
Vinaigrette:
In a large measuring cup, combine ½ c. olive oil, pepperoncini juice, red wine vinegar, lemon juice and zest, chopped red onion, salt and pepper; mix well.
In a large mixing bowl, combine cooled corn and orzo; add tomatoes, pepperoncini, basil and parsley. Pour vinaigrette dressing over the salad; toss well.
Preheat grill to medium-high. Drizzle 1 tablespoon olive oil over the salmon; season with salt, pepper and dry Sriracha seasoning, if using. Carefully oil the grates of the grill to prevent sticking. Grill the salmon over the hot part of grill; cook 3-4 minutes per side.
Divide the orzo salad on 4 large plates or bowls; top with grilled salmon. Garnish with fresh basil and ground pepper. Serve immediately.
The orzo salad can be made up to 6 hours in advance. It can be served cold or room temperature.
4 servings.