Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Ingredients

• 2 ounces baby spinach fresh packed ( 3 cups not )
• 4 ounces feta cheese crumbled
• 0.3 cup basil leaves fresh thinly sliced
• 2 tablespoons chives fresh chopped for garnish
• 2  garlic cloves finely chopped
• 1.5 cups grape tomatoes cut in half
• 4 servings kosher salt and pepper black freshly ground
• 4 servings olive oil for coating the fish
• 1.5 cups orzo pasta 
• 0.5 cup pinenuts toasted (see Kitchen Note)
• 3 tablespoons red wine vinegar 
• 20 ounce salmon fillet skinless
• 3 tablespoons shallots finely chopped

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• sieve
• grill
• spatula

Directions

1. Prepare an outdoor grill for medium-high cooking over direct heat.
2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to aboil over high heat.
3. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender.
4. Drain the orzo in a sieve and set aside.
5. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
6. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basilwith the vinaigrette. Season to taste with salt and pepper. Set aside at roomtemperature.
7. To cook the salmon: Coat the salmon with olive oil and season with salt andpepper. Oil the cooking grate.
8. Place the salmon on the grill with the top right corner of each fillet facing the 2-o’clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife.
9. Remove from the grill.
10. Mound the salad in the center of a large serving platter or four dinner plates.
11. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.
12. Toasting Pine Nuts
13. To toast pine nuts, heat a dry medium skillet over medium heat.
14. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned.
15. Transfer to a plate and let cool.
16. Reprinted with permission from What's for Dinner? by Curtis Stone, © 2013 Ballantine Books
17. Curtis Stone is the author of five cookbooks and host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.