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Grilled Mediterranean-Inspired Salmon
Grill
Family Friendly
High Protein
Grilled Mediterranean-Inspired Salmon

with Orzo Salad and Feta

8 min
Difficulty: 2/3
Mediterranean

Ingredients: Salmon fillets • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Roma tomatoes • Lemon • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Salmon
May contain traces of allergens
Peanuts
Sesame
Tree nuts

Utensils

Large Pot
Measuring Spoons
Strainer
Small Bowl
Aluminum Foil
Whisk
Measuring Cups
Medium Bowl

Tags

30-min-or-less
Family Friendly
High Protein
Summer-essentials
Ingredients
Salmon Fillets, skin-on

Salmon Fillets, skin-on

250 g

Baby Spinach

Baby Spinach

56 g

Orzo

Orzo

170 g

Tomato

Tomato

1 unit(s)

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

4 g

Yogurt Sauce

Yogurt Sauce

3 tbsp

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Lemon

Lemon

1 unit(s)

Salt

Salt

0.125 tsp

Oil

Oil

0.5 tbsp

Pepper

Pepper

0.125 tsp

Preparation
1
Cook orzo

  • Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400 °F). Wash and dry all produce.
  • To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
  • To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite. 
  • Once orzo is tender, drain, then rinse with cold water for 1-2 min, until cool to touch. Drain any excess water.

2
Prep

  • While orzo cooks, cut tomato into 1/2-inch pieces.
  • Roughly chop spinach.
  • Juice half the lemon. Cut remaining lemon into wedges.
  • To a small bowl, add yogurt sauce, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) lemon juice. Whisk to combine and set aside. (NOTE: This is your dressing.)
  • To a medium bowl, add orzo, spinach, tomatoes and half the yogurt sauce dressing. Stir to combine.
  • Place in the fridge to cool.

3
Grill salmon

  • Pat salmon dry with paper towels. Season with salt, pepper and remaining Dill-Garlic Spice Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat. 
  • Place a piece of aluminum foil on the grill, then arrange salmon on top, skin-side down. Close lid and grill for 6-9 min, until salmon is cooked through.**
  • Transfer salmon to a clean plate, then cover to keep warm.

4
Finish orzo salad

  • To the medium bowl with orzo salad, add feta and 1/2 tbsp (1 tbsp) oil. Season with 1/4 tsp (1/2 tsp) salt and pepper, then stir to combine.

5
Finish and serve

  • Divide orzo salad between plates.
  • Using a fork, gently remove and discard salmon skin, if you like.
  • Top salad with salmon.
  • Dollop remaining yogurt sauce dressing over top of salmon.
  • Squeeze a lemon wedge over top.

Nutrition per serving

700

kcal

Calories

28

g

Fat

8

g

Saturated Fat

72

g

Carbohydrate

5

g

Sugar

7

g

Dietary Fiber

42

g

Protein

100

mg

Cholesterol

630

mg

Sodium

0.1

g

Trans Fat

1050

mg

Potassium

225

mg

Calcium

4.5

mg

Iron

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