Grilled Salmon & Mango Orzo Salad
GRILLED MANGO ORZO SALAD WITH ORANGE GINGER SALMON
Orzo is often overlooked. Like a lot. This has to stop now! It’s so refreshing to use as a salad base because it works with vinaigrettes and sauces. I’ve made orzo pasta salad a few times, but not like this!
Salmon is the show stopper here. And the use of a good stone fruit is the runner up. Mango has it’s moment and the grill marks to prove it!
The glaze is the best part about the salmon. It’s light, vibrant, and packs a little heat with red pepper flakes. But the fresh squeezed orange juice is so delightful with a bit of ginger, garlic and honey.
Most of these delicious ingredients are best found local. This Irish Atlantic organic salmon is from Heinen’s Grocery in Cleveland, and it’s delicious. Prep your taste buds everyone! Dig in below.
If you can manage it, try to use organic Atlantic salmon. I usually buy regular, but the difference is an eyeopener.
GRILLED MANGO ORZO SALAD WITH ORANGE GINGER SALMON RECIPE
Ingredients
2 salmon filets
3 tablespoon olive oil
1 tablespoon red pepper flakes
1/3 cup naval orange juice, squeezed
2 tablespoons honey
1 teaspoon fresh ginger, grated
1 clove garlic, grated
1 1/2 cup cooked orzo pasta
8 oz halved grape tomatoes
1/2 teaspoon kosher salt
1 tablespoon black pepper
2 ears corn, husks removed
1 medium zucchini, halved
1 large mango, pitted and sliced 1/4” thick
1 1/2 cup grape tomatoes, halved
1/2 cup fresh chopped basil
2 cups fresh arugula
1/2 cup crumbled feta
1/2 cup pomegranate seeds
Instructions
Set oven to 450°F. Mix the olive oil, red pepper flakes, orange juice, honey, ginger and garlic together for basting the salmon. Place salmons filets on a foil lined baking tray, and use half of the basting sauce to coat the salmon. Set aside. I use my grill top plate for my stove for grilling things like this, but you can use a regular grill pan or even do it outside if you must! Use the same basting liquid to coat lightly, the zucchini slices, mango and corn. Grill on medium heat for 8-10 minutes on each side. You want those grill marks! While the vegetables are grilling, start to boil your water for the orzo pasta. Once that’s ready, boil orzo for about 15 minutes or until cooked fully. Remove from heat and drain, then coat in olive oil so they don’t dry out and become sticky. You can keep in the pot you cooked the orzo in so that you can mix in all of the ingredients afterwards. When your oven is ready during all of this, put salmon in for 15 minutes. Once ready, cut into chunks with fork or sharp knife, and set aside to toss in orzo. Remember to remove skins after you bake. After vegetables are nicely seared, remove from grill, and start chopping them up. You can cut the corn off the ears by holding them vertically and sliding the knife carefully down each side. Now mix all grilled vegetables, salmon chunks, feta, tomatoes, arugula, mango and pomegranate seeds in with the orzo. Whatever orange ginger honey sauce is left from basting, pour in to get a good sauce to coat the entire orzo meal.
