Ingredients
1cucumber
4plum tomatoes
1tspsalt
½lborzo,(about 1 cup)
1cupolive oil,plus 1 tbsp
2tbsplemon juice,plus 1 tsp
1cupfresh dill,plus 1 tbsp, chopped
fresh ground black pepper
1½lbssalmon fillet
½lemon zest,grated
Preparation
In a strainer set over a medium bowl, toss the cucumber, tomatoes, and ½ teaspoon of the salt and let drain for 15 minutes
In a large pot of boiling, salted water, cook the orzo for about 12 minutes until just done. Drain. Rinse with cold water and drain thoroughly.
Toss the orzo with the ⅓ cup of oil, the lemon juice, the ⅓ cup of dill, ¼ teaspoon of the salt, and ⅛ teaspoon of pepper.
Light the grill. Coat the salmon with the 1 tablespoon of oil, the remaining ¼ teaspoon of salt, and ¼ teaspoon of pepper.
Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and the lemon zest. Cook the fish for about 3 minutes longer until golden brown and just barely done, with the fish should still be translucent in the center.
Serve the fish on the salad, and enjoy!
