Grilled Salmon & Orzo Salad - cooking recipe

Ingredients

1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice
4 plum tomatoes, cut into 1/2-inch dice
1 teaspoon salt
1/2 lb orzo pasta (about 1 cup)
1/3 cup olive oil, plus
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon lemon juice
1/3 cup chopped fresh dill, plus
1 tablespoon chopped fresh dill
fresh ground black pepper
1 1/2 lbs salmon fillets, about 1 inch thick, cut into 4 pieces
1/2 grated lemon, zest of

Preparation

Place large pot of water on a burner and bring to a boil for the orzo.
In a strainer placed over a bowl, toss cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 20 minutes.
Preheat grill.
Cook orzo until JUST done, about 12 minutes. Drain. Rinse with cold water and drain well. Toss orzo with the 1/3 cup oil, lemon juice, 1/3 cup dill, 1/4 teaspoon of salt, and 1/8 teaspoon pepper.
Coat salmon with 1 tablespoon oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Grill salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and lemon zest.
Cook salmon until golden and just barely done (the fish should still be translucent in the center), about 3 minutes longer.
Serve salmon on top of the salad.