Mediterranean Salmon Salad

My Carolina Kitchen

2 (6 ounce) salmon fillets, about 1” thick

Grape seed oil, or other neutral tasting oil

Kosher salt

Freshly ground black pepper

¼ teaspoon dried oregano

½ cup uncooked orzo

2 cups torn baby greens or baby spinach leaves

½ cup chopped red bell pepper

¼ cup chopped scallions

6 kalamata olives, pitted and chopped

3 tablespoons freshly squeezed lemon juice

2 tablespoons crumbled feta cheese, optional – I did not use the cheese

Place salmon on a plate, rub with oil, then season with salt, oregano & freshly ground black pepper and allow to sit at room temperature for 10 to 20 minutes.

Cook the orzo according to package instructions, omitting the fat if you wish. Drain, rinse and set aside covered while salmon cooks. In the meantime, preheat the broiler.

Arrange the salmon, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the salmon under the broiler about six to seven inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If salmon starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook or the salmon will be dry. Allow to rest for a few minutes, then flake with two forks, leaving behind the skin to discard.

For the salad, combine the orzo, lettuce, flaked salmon and remaining ingredients in a large bowl and toss well.

Adapted from My Recipes, serves 4