PALM SPRINGS, Ca. Oct. 2011–This BBQ salmon & orzo pasta salad is another scrumptious, recipe from Chef Andrew Copley’s cooking class.
Salmon, fresh vegetables, and very little fat make this a satisfying and healthy dish.
B.B.Q. Salmon & Orzo Pasta Salad
This is an easy marinade that takes 20 minutes, summer BBQ dish what makes it special is the 20 minute marinate and the flavorful pasta salad.
Vinaigrette & Salmon
2 Teaspoons Grated lemon zest
1/2 Cup Fresh lemon juice
3/4 Cup Extra Virgin olive oil
1/3 Cup Whole Grain mustard
2 Tablespoons Roasted Garlic Puree
2 Tablespoons Fresh Dill (chopped)
2 Tablespoons Fresh Basil (chopped)
2 Tablespoons Fresh Italian Parsley (chopped)
Ground Black Pepper
(6) 6oz Salmon Fillets
Kosher Salt & Cracked Black Pepper
In a medium size bowl whisk together lemon zest, lemon juice, olive oil, mustard, garlic fold in all the fresh herbs and season. Place the salmon in a medium size deep baking tray and pour ¼ cup of the vinaigrette over the fish, coat thoroughly. Cover with plastic wrap and marinade in the refrigerator for 30 minutes
1 Cup Orzo pasta
4 oz. Feta Cheese (crumbled)
1 Cup Cherry tomatoes (cut in half)
1 Cup English Cucumber (diced medium)
1/2 Cup Kalamata Olives (halves)
1 Cup Roasted Red Peppers (fresh or canned – medium dice)
1/4 Cup Green onions (thinly sliced)
2 Tbs. Oregano (finely chopped)
2 Tbs. Lemon Thyme (finely chopped)
Ground Black pepper
Over high heat in a medium size sauce pan bring salted water to a boil and add the pasta and cook until al dente. Drain, place in a bowl and toss with the remaining vinaigrette, add the salad ingredients and mix thoroughly, season to taste and set aside. Heat the grill to medium high heat, season the salmon and place directly on the grill.
Grill for 4 minutes on each side until the salmon is medium, remove from the grill and serve immediately over the pasta.
621 North Palm Canyon Drive
Palm Springs CA 92262
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