Scandinavian Fusion: Salmon and Dill with Orzo Salad

Here's another lovely tweak from Food and Wine magazine. The orzo salad was AWESOME - the balance was perfect the first night (we ate it solo), although I could taste a little more EVOO on day 2. I love orzo -- it's so simple and delicious, and it blends so nicely with veggies. Cory put it well - orzo gets "bullied" in heavy dishes. The dill and salmon complemented it perfectly!

Scandinavian Salmon and Dill with Orzo Salad

1 cucumber, peeled and chopped
16 grape tomatoes, quartered
1 t salt
1 c orzo
3 T EVOO
juice from almost one lemon
1/2 c fresh dill, divided
3/4 lb salmon
grated zest of 1 lemon

Toss cucumber, tomatoes, salt, pepper, 2 T EVOO, lemon juice, and 1/3 c dill. Cook orzo in a large pot of boiling salted water for approx 12 minutes. Drain, rinse with cold water, and drain. Add to vegetables.

Heat a grill pan. Coat salmon with 1T EVOO, salt, and pepper. Grill skin side up for 4 minutes, then turn and sprinkle with  dill and lemon zest. Flip two more times, sprinkling with more dill and zest (we remove skins after they are crispy). Cook until browned and barely done (about three minutes on second side). Serve fish over orzo.