Greek, Grilled Salmon Dinner

Succulent grilled salmon served beside parsley and lemon orzo, then topped with an avocado greek salsa for a refreshing dish that screams summer.  

INGREDIENTS

• 1 cup dry orzo

• 4 (6 oz) skinless salmon fillets

• 3 Tbsp olive oil , divided, plus more for brushing grill

• Salt and freshly ground black pepper

• 2 small Roma tomatoes , diced (1 cup)

• 1/2 of a cucumber, peeled and chopped (1 cup)

• 1/3 cup chopped red onions

• 2 garlic cloves , minced (2 tsp)

• 1 medium avocado , peeled and diced

• 1/2 cup crumbled feta 

• 2 Tbsp fresh lemon juice

• 3 Tbsp finely minced fresh parsley

INSTRUCTIONS

1. Prepare orzo according to directions on the package, drain and toss with a little olive oil, salt, pepper, lemon juice and fresh parsley to taste.

2. Preheat a grill to medium-high heat (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 or carefully spray with pam, then place salmon on grill (close lid) grill until cooked though, about 3-4 minutes per side.

3. In a medium mixing bowl toss together tomatoes, cucumber, red onions, garlic, avocado, feta, lemon juice, 2 Tbsp olive oil, and parsley. Season with salt to taste.

4. 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.