Grilled Salmon With Greek Orzo Salad - cooking recipe

Ingredients

4 (6 ounce) true north salmon fillets, skin removed
kosher salt
fresh ground black pepper
2 tablespoons fresh dill, stems removed, chopped
1/4 cup olive oil
1/2 small red onion, peeled and fine diced
1 cucumber, peeled, halved, seeded and cut into 1/2 inch dice
4 plum roma tomatoes, cut into 1/2 inch dice
1/2 cup black kalamata olive
1/2 lb orzo pasta, salad
1/3 cup extra virgin olive oil
1 lemon, zested and juiced
1/3 cup roughly chopped fresh dill
fresh ground black pepper

Preparation

Season both sides of salmon generously with salt and pepper.
Blend dill and olive oil together and brush over salmon. Let stand at room temp for 20 minutes to an hour.
Make the Orzo Salad:
In a strainer set over a medium bowl, toss the cucumber, onion and tomatoes with 1 tsp of kosher salt and let drain for 15 minutes.
Meanwhile, in a large pot of boiling salted water, cook the orzo until just done, about 9 minutes. Drain. Rinse with cold water and drain well.
Toss the cooked orzo with the olive oil, lemon zest, lemon juice, fresh dill and black pepper. Fold in the cucumber mix and the black olives. Set aside while you cook the salmon.
Grill the Salmon:
Pre-heat grill (or broiler) until very hot. Place salmon on grill and cook 2-3 minutes per side, depending on thickness of fillets (for a 3/4\" thick piece, this will yield perfectly cooked salmon, medium rare.).
Mound the orzo evenly in the center of four plates. Top with the salmon and garnish with fresh lemon zest and chopped dill.