Grilled Salmon & Orzo Corn Salad

Ingredients

For the salmon:

4 wild caught salmon filets, about 6 ounces each

1 tablespoon olive oil

salt and pepper to taste

dry Sriracha seasoning or your favorite seasoning for salmon

For the salad:

4 ears of fresh corn, cut from the cob

4 cloves garlic, minced

1 cup orzo pasta

2 cups mixed grape and cherry tomatoes, halved

1/4 cup fresh basil, chopped, plus more for garnish

2 tablespoons parsley leaves, chopped

1/4 of a red onion, chopped

4 pepperoncini, sliced

For the vinaigrette:

1/2 cup olive oil

1 tablespoon pepperoncini juice

3 tablespoons red wine vinegar

zest of 1 large lemon

juice of 1 large lemon

2 teaspoons salt

2 teaspoons fresh ground pepper

Instructions

To prepare the salad:

Cook the orzo according to package directions, rinse in cold water and set aside to drain.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil, the corn kernels and the garlic. Saute for 3-4 minutes. Set the corn and garlic mixture aside to cool.

In a large measuring cup combine the 1/2 cup of olive oil, pepperoncini juice, red wine vinegar, lemon juice and zest, 2 teaspoons salt and 2 teaspoons pepper, and chopped red onion. Mix well.

In a large mixing bowl combine the cooled corn and orzo. Add the tomatoes, sliced pepperoncini, parsley and basil. Pour the dressing over the salad and toss well.

To cook the salmon:

Preheat grill to medium high. Drizzle 1 tablespoon olive oil over the salmon and season with salt, pepper and dry Sriracha if using. Carefully oil the grates of the grill to prevent sticking. Grill the salmon over the hot part of your grill and cook about 3-4 minutes for each side.

Divide the orzo salad on large plates or bowls and top with the grilled salmon. Garnish with fresh basil and ground pepper. Serve immediately.

Recipe Notes

The orzo salad can be made up to 6 hours in advance and may be served cold or room temperature.

Recipe for the salad adapted from Country Living

source : www.savingdessert.com