Mediterranean Orzo Salad with Olive Oil and Citrus Poached Salmon
Olive oil and citrus poached salmon is flaked into a Mediterranean orzo salad that uses the poaching liquid in a dressing flecked with briny capers and then tossed together with orzo, bright tomatoes, crunchy cucumbers, tangy feta and fresh dill with it's subtle hints of anise.
Equipment
- baking dish
- stock pot or pasta pot
Ingredients
Orzo Salad
- 12 oz. pound orzo pasta cooked al dente according to package directions
- 8 oz. cherry tomatoes cut in half
- ½ English cucumber peeled, seeded and diced into ½” pieces
- 1 large shallot diced (about ⅓ cup)
- ⅓ cup minced scallions white and green parts
- ¼ cup chopped fresh dill plus more for garnish
- ¼ cup chopped fresh flat-leaf parsley
- 8 oz. crumbled feta cheese
Olive Oil and Lemon Poached Salmon
- 1 pound center cut salmon fillet about 1-inch thick, preferably wild-caught
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ⅓ cup extra virgin olive oil
- Zest and juice of one lemon
- 5-6 thyme sprigs
Dressing
- Reserved salmon poaching liquid
- ⅓ cup extra virgin olive oil
- Juice of one lemon
- 2 tablespoons drained capers coarsely chopped
- 1 clove garlic minced
- ½ teaspoon salt
- Freshly ground black pepper
Instructions
- Add first 8 ingredients to a large bowl. Reserve
Prepare Salmon:
- Preheat oven to 325°F.
- Place salmon fillet skin side down in an oven-proof baking dish that the salmon fits in snugly.
- Sprinkle salmon with salt and pepper. Pour olive oil over and around salmon. Zest lemon evenly over the top of the salmon. Squeeze lemon over the top of the salmon. Top the salmon with 5 or 6 thyme sprigs.
- Bake the salmon until the fish flakes easily with a fork, about 20 minutes, depending on the thickness of the fillet. Check the salmon after 10 minutes to see its progress. To prevent overcooking, use a thermometer to check for doneness. The thickest part of the salmon should read 125°F.
- Remove from the oven and tent loosely with foil. Allow to rest for 5 minutes. The salmon will continue to cook during this time.
- Reserve the olive oil and lemon cooking liquid.
Prepare Dressing
- Add reserved poaching liquid to a small bowl. Whisk in an additional ⅓ cup olive oil and juice of one lemon with capers, garlic, salt and pepper.
Assemble Salad.
- Flake poached salad into small pieces and add to the large bowl with the orzo. Pour dressing over the top and toss gently to combine. Garnish with dill. Serve at room temperature.