In The Spring Kitchen: Grilled Salmon with Greek Avocado Salsa and Orzo

Food is essential to life therefore, make it good”

It seems Spring has officially arrived on the coast. 2 full days of sunshine, we’re being spoiled. Sunshine brings a feeling of freedom and I see it touch everyone here in the city. Families out walking on the Seawall, people on their bikes. I think because we haven’t had a tropical vacation in a long while, I’ve been especially missing warmer weather although I consider myself an Autumn soul.

For tonight’s dinner I made this bright dish; Grilled Pacific Sockeye Salmon, Parmesan Orzo and a colourful Greek inspired salsa. My husband said “this is a good Summer dish” and I agree.

Grilled Salmon with Greek Avocado Salsa and Orzo

You Will Need:

For the Salmon

1 piece of Wild Sockeye Salmon

1 tsp powdered Salmon Marinade (whichever one you like). I used the Famous BC Salmon Rub brand

1 Tblsp Olive Oil

For the Orzo

2 tsp  of minced Garlic

1 Vegetable boullion cube

1 tbsp Parsley, fresh chopped

1 cup Orzo pasta

1/2 tsp white or black ground pepper + 1/2 tsp Salt

1/4 cup Butter

 2 tbsp Milk ( I used Almond milk)

1/4 cup fresh Parmesan cheese grated

For The Salsa

2 small Roma or Cherry tomatoes, diced (1 cup)

1/2 cucumber chopped (1 cup)

1/3 cup chopped red onions

1/3 cup chopped pitted olives (green or black)

2 garlic cloves, minced (2 tsp)

1 medium avocado, peeled and diced

1/2 cup of  crumbled feta

2 Tbsp fresh lemon juice

3 Tbsp finely minced fresh parsley

1 Tbsp dried or fresh oregano


Preheat your oven to 350 F and prepare a pan with parchment/wax paper or foil. Place the salmon filet on the pan and brush with a Tablespoon of Olive oil. Sprinkle the marinade over the Salmon and let it soak in the flavour while the oven comes to temperature.

Cook the orzo on the stove in a pot with boiling water and add the bullion cube to the water- about 11 minutes to al-dente. Drain then set the pot with the orzo back on the stove and lower the heat to medium/low. Mix in the butter and garlic until melted then add the parsley, salt pepper (to taste) followed by the parmesan and milk. Give it all a good stir and set aside.

Pop the Salmon into the oven and set a timer for for 10-12 minutes and in the meantime make the salsa!

Chop your ingredients into small cubes and add them all to a bowl ( Tomato, cucumber, olives, red onion, avocado). Mix the salsa up and add the lemon juice, olive oil, minced garlic, parsley, dried oregano and feta and stir.

Once the salmon timer goes off, plate and serve. It’s that easy.

Until next time.



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