This dinner brings the summer vibes! Orzo salad with spinach, tomatoes and tzatziki and spiced, grilled salmon pack 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(ContainsFish/Poisson, Seafood/Fruit de Mer)
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
Feta Cheese, crumbled(ContainsMilk/Lait)
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 tzatziki, half the Mediterranean Spice Blend and 1 tbsp lemon juice (dbl for 4 ppl) 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 tzatziki dressing. Place in the fridge to cool.
Pat salmon dry with paper towels. Sprinkle with remaining Mediterranean Spice Blend, then season with salt and pepper. Add salmon to one side of the grill, skin-side down. (NOTE: Don't overcrowd the grill. Grill in batches if there isn't enough space.) Close lid and grill until salmon is cooked through, 6-7 min.** Transfer salmon to a plate, then cover to keep warm.
Add feta to the medium bowl with orzo. Season with salt and pepper, then stir to combine.
Divide orzo salad between plates. Using a fork, gently remove salmon skin, if desired. Top salad with salmon. Dollop remaining tzatziki dressing over salmon. Squeeze a lemon wedge over top, if desired.