Grilled Salmon with Pasta Salad

Grilled Salmon with Pasta Salad

Matt Caudle
Serves: 4 • Time to Prepare: 30 min.


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 tsp. salt
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.