Mediterranean Orzo Salad with Salmon and Feta
A Mediterranean-inspired orzo salad that eats like a complete meal. Tender salmon is gently poached in olive oil with fresh lemon and thyme, then flaked into orzo with cherry tomatoes, cucumber, feta, dill, parsley and scallions. A bright lemon-caper dressing brings everything together.
Equipment
- baking dish
- stock pot or pasta pot
Ingredients
Orzo Salad
- 12 ounces dry orzo pasta cooked al dente according to package directions
- 8 ounces cherry tomatoes cut in half
- ½ English cucumber seeded and diced into ½” pieces
- 1 medium shallot diced (about ¼ cup)
- ⅓ cup sliced 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 until the salmon is just cooked through and flakes easily, about 15–20 minutes, depending on thickness. For moist, tender salmon, begin checking the internal temperature at 10 minutes; 125–130°F is ideal.
- 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.