Grilled Mediterranean Double Salmon
with Creamy Orzo and Feta Salad
Orzo salad with spinach, tomatoes and yogurt sauce is paired with spiced, grilled salmon for big flavours inspired by the sunny Mediterranean coast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on
Dill-Garlic Spice Blend
Feta Cheese, crumbled
Not included in your delivery
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat the grill to 400°F over medium-high heat. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min.
Meanwhile, cut tomato into 1/2-inch pieces. Roughly chop spinach. Juice half the lemon, then cut remaining lemon into wedges. Whisk together yogurt sauce, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) lemon juice in a small bowl. Set aside.Once orzo is tender, drain, then rinse with cold water until cool to touch, 1-2 min. Drain any excess water. Transfer orzo to a medium bowl. Stir in spinach, tomatoes and half the yogurt sauce dressing. Place in the fridge to cool.
Pat salmon dry with paper towels. Sprinkle with remaining Dill-Garlic Spice Blend, then season with salt and pepper.Add salmon to the grill, skin-side down. Close lid and grill, until salmon is cooked through, 6-7 min.** Transfer salmon to a plate, then cover to keep warm.
Add feta and 1/2 tbsp (1 tbsp) oil to the medium bowl with orzo. Season with 1/4 tsp (1/2 tsp) salt and pepper, then stir to combine.
Divide orzo salad between plates. Using a fork, gently remove and discard salmon skin, if desired. Top salad with salmon. Dollop remaining yogurt sauce dressing over salmon. Squeeze a lemon wedge over top, if desired.