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

Instructions:

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.