Curtis Stone's Grilled Salmon with Orzo Salad {IHCC}
Serves: 4
For the salmon
  • 1 pound salmon filets, cut into portions
  • olive oil
  • salt and pepper to taste
For the salad
  • 1 cup orzo or other small pasta (I used a type called piƱones)
  • 3 tablespoons red wine vinegar
  • 1 - 2 garlic cloves, grated
  • 1 cup extra-virgin olive oil
  • salt and pepper to taste
  • 1 - 2 generous handfuls of fresh spinach (I used what was left of a standard pack)
  • 2 handfuls grape tomatoes, cut in half
  • ½ cup pine nuts, toasted
  • handful of fresh basil leaves, sliced into ribbons
  • 3 - 4 ounces feta cheese, crumbled (whatever's in the package)
  1. Cook the orzo according to package directions. Meanwhile spread the fish with a light coating of oil and season with salt and pepper. Prepare the other ingredients for the salad.
  2. Be careful when toasting the pine nuts. They burn quickly.
  3. Preheat the grill if using. I used a grill pan.
  4. Whisk the red wine vinegar, grated garlic, olive oil, salt and pepper together in a small bowl.
  5. When the orzo is ready, drain and put into a large mixing bowl. Stir in the dressing.
  6. Add the spinach while the pasta is still warm and allow to wilt in the heat.
  7. Stir in the tomatoes, pine nuts, feta cheese and basil.
  8. Taste and adjust the seasoning, add more oil or vinegar as desired. Let the salad stand while you cook the salmon.
  9. To serve, mound about a cup of the salad onto a plate and flatten the top slightly.
  10. Arrange the salmon on top.
Recipe by Lydia's Flexitarian Kitchen at