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There is definilty more than one tradition going on in this recipe. Dill and cucumber unite in a Greek-inspired salad, while salmon and dill are a typical Scandinavian pairing. A great recipe adapted from Food & Wine Magazine. Wine: They suggest a good Sancerre or Pouilly-Fumé to make the fresh, bright flavors of this pasta salad sing.
- 1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice
- 4 plum tomatoes, cut into 1/2-inch dice
- 1 teaspoon salt
- 1⁄2 lb orzo pasta (about 1 cup)
- 1⁄3 cup olive oil, plus
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon juice
- 1⁄3 cup chopped fresh dill, plus
- 1 tablespoon chopped fresh dill
- fresh ground black pepper
- 1 1⁄2 lbs salmon fillets, about 1 inch thick, cut into 4 pieces
- 1⁄2 grated lemon, zest of
- Place large pot of water on a burner and bring to a boil for the orzo.
- In a strainer placed over a bowl, toss cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 20 minutes.
- Preheat grill.
- Cook orzo until JUST done, about 12 minutes. Drain. Rinse with cold water and drain well. Toss orzo with the 1/3 cup oil, lemon juice, 1/3 cup dill, 1/4 teaspoon of salt, and 1/8 teaspoon pepper.
- Coat salmon with 1 tablespoon oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Grill salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and lemon zest.
- Cook salmon until golden and just barely done (the fish should still be translucent in the center), about 3 minutes longer.
- Serve salmon on top of the salad.
Yummy!! I made this for PAC Spring 07. Fresh salmon is really expensive here right now, so I used canned. I hope you'll forgive me for that! I also used dried dill. This came together in no time. What a lovely combination of flavors. Both FDH and DD liked it too. This would be good slightly warm or cold. I'm having the leftovers for lunch today. Thanks for the great recipe!