Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

I made this.  It involved a lot of bowls and pans.  So automatically, it was not something D would have liked making.  Anyway, he was working late, and I decided to help out and start dinner, but the I got really hungry and made the whole thing.

It was pretty tasty.  He liked everything but the salmon, of course.

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Photo by ALB

Adapted from Curtis Stone

YIELD: Serves 4
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes

INGREDIENTS
Orzo
1 1/2 cups orzo (next time use 1 Cup...it made a lot)
4 tablespoons red wine vinegar
3 tablespoons finely chopped shallots
2 garlic cloves, finely chopped
5 tablespoons extra-virgin olive oil (Next time use 4)
Kosher salt and freshly ground black pepper
2 ounces fresh baby spinach (about 3 cups not packed)
1 1/2 cups grape tomatoes, cut in half
1/2 cup pine nuts, toasted (see Kitchen Note)
1/4 cup thinly sliced fresh basil leaves
1 cup crumbled feta cheese (4 ounces)
2 tablespoons chopped fresh chives, for garnish
Salmon
Four 5-ounce skinless salmon fillets
Pam, for coating the fish
Kosher salt and freshly ground black pepper

PREPARATION
1. Prepare an outdoor grill for medium- high cooking over direct heat.

2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil 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.

3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.

4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.

5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. 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. Remove from the grill.

6. 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 often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.

18 Smart Points (my additions/subtractions at 4 servings)
Next time changes: 15 Smart Points (my additions/subtractions at 4 servings)