4 wild caught salmon filets, about 6 ounces each
1 tablespoon olive oil
salt and pepper to taste
dry Sriracha seasoning, or your favorite seasoning for salmon
For the Salad:
4 ears of fresh corn, cut from the cob
4 cloves garlic, minced
1 cup orzo pasta
2 cups mixed grape and cherry tomatoes, halved
¼ cup fresh basil, chopped, plus more for garnish
2 tablespoons parsley, chopped
¼ of a red onion, chopped
4 pepperoncini, sliced
For the vinaigrette:
½ cup olive oil
1 tablespoon pepperoncini juice
3 tablespoons red wine vinegar
zest of 1 large lemon
juice of 1 large lemon
2 teaspoons salt
2 teaspoons fresh ground pepper
Cook the orzo according to package directions, rinse in cold water and set aside to drain.
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil, the corn kernels and the garlic. Saute for 3-4 minutes. Set the corn and garlic mixture aside to cool.
In a large measuring cup combine the ½ cup of olive oil, pepperoncini juice, red wine vinegar, lemon juice and zest, 2 teaspoons salt and 2 teaspoons pepper, and chopped red onion. Mix well.
In a large mixing bowl combine the cooled corn and orzo. Add the tomatoes, sliced pepperoncini, parsley and basil. Pour the dressing over the salad and toss well.
Preheat grill to medium high. Drizzle 1 tablespoon olive oil over the salmon and season with salt, pepper and dry Sriracha if using. Carefully oil the grates of the grill to prevent sticking. Grill the salmon over the hot part of your grill and cook about 3-4 minutes for each side.
Divide the orzo salad on large plates or bowls and top with the grilled salmon. Garnish with fresh basil and ground pepper. Serve immediately.
Instructions
Full recipe from : savingdessert.com
