|Four, 5-6 oz.||Heritage Salmon Portions, about 1 inch thick|
|1||cucumber, peeled, halved, seeded,
and cut into 1/2 inch cubes
|4||plum tomatoes, cut into 1/2 inch cubes|
|1 cup||orzo or any small-shaped pasta|
|1/3 cup + tbsp.||olive oil|
|2 tbsp.||lemon juice|
|1/3 cup + tbsp.||chopped fresh dill|
|fresh ground black pepper|
|grated zest of 1/2 lemon|
In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 tsp. of the salt and let drain for 15 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the orzo or other pasta until just done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly.
Toss the pasta with 1/3 cup oil, lemon juice, 1/3 cup dill, 1/4 tsp. of the salt, and 1/8 tsp. pepper.
Light the grill. Coat the salmon with the 1 tbsp. oil, the remaining salt, and 1/4 tsp. pepper. Grill the salmon for 4 minutes. Turn and sprinkle with the 1 tbsp. dill and the lemon zest. Cook the fish about 3 minutes longer, until it's golden brown and just barely done (the fish should still be translucent in the centre). Serve the fish on the salad.