Curtis Stone's grilled salmon with orzo

This deliciously healthy recipe comes from celebrity chef Curtis Stone's latest cookbook, What's For Dinner?

This deliciously healthy recipe comes from celebrity chef Curtis Stone’s latest cookbook, What’s For Dinner? It’s perfect for a complete weekday meal with tons of great flavours.

Grilled salmon with orzo, feta and red wine vinaigrette

Ingredients for orzo:

  • 1 ½ cups orzo
  • 3 tbsp red wine vinegar
  • 3 tbsp finely chopped shallots
  • 2 cloves garlic, finely chopped
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 oz fresh baby spinach (about 3 cups not packed)
  • 1 ½ cups grape tomatoes, cut in half
  • ½ cup pine nuts, toasted
  • ¼ cup thinly sliced fresh basil leaves
  • 1 cup crumbled feta cheese
  • 2 tbsp chopped fresh chives, for garnish

Ingredients for salmon:

  • 4 x 5 oz skinless salmon fillets
  • Olive oil, for coating the fish
  • Kosher salt and freshly ground black pepper


  1. Prepare an outdoor grill for medium-high cooking over direct heat.
  2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
  3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
  4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
  5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o’clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
  6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

Note: To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.

Serves 4

Courtesy Curtis Stone

What’s For Dinner?


Photo credit: Quentin Bacon

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