Molly Yeh's Grilled Salmon with Lemon Orzo Tastes Like Summer

By Food Network · 50 min

Ingredients

Instructions

1. Cook the orzo in a large pot of salted boiling water according to the package. Drain, toss with a little olive oil and let it sit in the colander while you grill.
2. Heat the grill or grill pan to medium-high.
3. Toss the zucchini, yellow squash, scallions and lemon halves with 2 tablespoons olive oil, 1/2 teaspoon salt and several grinds of pepper. Grill the zucchini and squash until crisp-tender and charred, about 3 minutes per side. Grill the scallions about 1 minute per side. Grill the 6 lemon halves cut-side down for about 2 minutes. Transfer everything to a cutting board.
4. In a large bowl, add the garlic. While the lemons are hot, squeeze 2 grilled halves over the garlic, season with 1/2 teaspoon salt and a few grinds of pepper, then whisk in the remaining 1/4 cup olive oil.
5. Add the orzo. Chop the zucchini, squash and scallions into chunks and add them with the tomatoes and capers. Toss well, taste and add salt if needed. Set aside.
6. For the salsa verde, squeeze 2 more grilled lemon halves into a food processor. Add the basil, parsley, capers, garlic and salt and pulse to a coarse paste. With the machine running, slowly add the olive oil and blend to a smooth, thick sauce. Transfer to a bowl.
7. For the salmon, rub the lemon zest over the fish, season with 1 teaspoon kosher salt and brush all over with olive oil. Oil the grill grates. Place the salmon skin-side down and cook until it releases easily from the grill, 3 to 5 minutes. Flip and cook until just cooked through, 3 to 4 minutes more. Rest 5 to 10 minutes.
8. To serve, spread the salad in a shallow bowl, top with salmon chunks, sprinkle with flaky salt, drizzle with salsa verde and serve with the last 2 lemon halves cut into wedges.

Summarized from Food Network's video. Watch it for the details.

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