Grilled Salmon with Avocado Greek Salsa and Orzo
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Greek
Grilled Salmon with Avocado Greek Salsa and Orzo
Description
The recipe begins by cooking orzo pasta according to package instructions, then tossing it lightly with olive oil to prevent sticking. Salmon fillets are seasoned simply with salt, black pepper, and olive oil, then grilled over medium-high heat until cooked through, allowing the fish to develop grill marks and a slightly crisp surface.
The accompanying salsa mixes diced Roma tomatoes, peeled cucumber, red onion, chopped kalamata olives, minced garlic, diced avocado, crumbled feta, lemon juice, olive oil, parsley, and oregano. This combination delivers a fresh, tangy, and creamy topping that contrasts the warm salmon and pasta.
Each plate is assembled by dividing orzo and resting a salmon fillet on top, then spooning the Greek salsa generously over both. The dish is served immediately, presenting a well-rounded seafood entrée with Mediterranean ingredients that lend a bright and balanced flavor profile.
Ingredients
- 1 cup orzo dry
- 4 (6 oz) salmon skinless fillets
- 3 Tbsp olive oil divided, plus more for brushing grill
- salt freshly ground
- black pepper freshly ground
- 2 Roma tomatoes diced (1 cup, small
- 1/2 cucumber peeled and chopped (1 cup
- 1/3 cup red onion chopped
- 1/3 cup kalamata olive chopped
- 2 garlic minced (2 tsp, cloves
- 1 avocado peeled and diced, medium
- 1/2 cup (2.5 oz) feta cheese crumbled
- 2 Tbsp lemon juice fresh
- 3 Tbsp parsley finely minced, fresh
- 1 Tbsp oregano finely minced fresh
Instructions
- Prepare orzo according to directions on package, drain (I recommend tossing with just a little olive oil).
- Preheat a grill to medium-high heat to about 400 degrees. Meanwhile chop ingredients for salsa.
- Brush both sides of the salmon fillets with 1 Tbsp of the olive oil and season both sides with salt and pepper.
- Brush clean grill grates lightly with olive oil then place salmon on grill (close lid) grill until cooked though, about 3 minutes per side.
- In a medium mixing bowl toss together tomatoes, cucumber, red onions, kalamata olives, garlic, avocado, feta, lemon juice, 2 Tbsp olive oil, parsley and oregano. Season with salt to taste.
- Divide drained orzo among 4 plates then add a salmon fillet to each plate. Top each serving with plenty of the salsa, both over the salmon and the orzo. Serve immediately.
User Reviews
Overall Rating
5
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