1 1/2 cups orzo
3 Tbsp. red wine vinegar
1 shallot OR 1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup EVOO
Salt/Pepper
1/2 a 9oz. bag fresh spinach
1 pt. grape tomatoes, cut in half
1/2 cup pine nuts, toasted
1/4 cup fresh basil leaves, thinly sliced
1 cup crumbled feta cheese (about 4oz.)
2 Tbsp. chopped fresh chives, for garnish
Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 min. or until tender. Drain the orzo in a sieve/colander and set aside.
In a medium bowl, whisk the vinegar, shallot/red onion, and garlic together. Gradually whisk in the EVOO. Season to taste with salt & pepper.
In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt & pepper. Set aside at room temperature. When cooled enough, add the feta and mix to combine.
Salmon
Four 5oz. skinless salmon fillets
EVOO, for coating the fish
Salt/Pepper
(You may cook the salmon on an outdoor grill OR on an indoor grill pan on medium high heat)
Coat the salmon with EVOO and season with salt & pepper. Oil the cooking surface. Place the salmon on the cooking surface and cook for 4 min. WITHOUT MOVING IT (the salmon will release from the cooking surface when ready to flip). Use a flat spatula to flip the salmon over. Cook the second side of the salmon for another 2 min., or until the fish is opaque with a slightly rosy center. Remove from the grill.
Assemble: Mound the salad in the center of a large serving platter or on 4 individual plates. Top with the salmon, sprinkle with the chives, and serve.
*Original recipe courtesy of Curtis Stone, What's For Dinner?, p. 20.
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