Grilled Pesto Salmon—Orzo Salad |
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Prep Time: 9 Minutes Cook Time: 14 Minutes |
Ready In: 23 Minutes Servings: 6 |
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With orzo as its base, this salad makes a filling meal that highlights the fresh flavors of white beans, grape tomatoes, and arugula. Ingredients:
2 (6-ounce) skinless salmon fillets |
1/4 cup commercial pesto, divided |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 (1/2-inch-thick) sweet onion slices |
1 1/2 cups grape tomatoes |
cooking spray |
orzo with arugula and white beans |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Brush fish evenly with 2 tablespoons pesto; sprinkle with salt and pepper. Brush 1 tablespoon pesto over onion slices. Toss tomatoes with remaining 1 tablespoon pesto, and place on a 12-inch square of heavy-duty foil. Fold edges of foil up around tomatoes to form a bowl, keeping tomatoes in a single layer. (Do not completely enclose.)
2. Place salmon, onion slices, and foil bowl with tomatoes on a grill rack coated with cooking spray. Grill 14 minutes or until salmon is desired degree of doneness, onion is tender, and tomatoes begin to burst, turning salmon and onion after 7 minutes.
3. Using a fork, gently break salmon into large chunks, and chop onion slices. Combine Orzo Salad with Arugula and White Beans, salmon, onion, tomatoes, and accumulated tomato juice. Toss gently; sprinkle with pepper.
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