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Grilled Salmon Steaks on Orzo, Tomato and Olive Salad

4 servings

Nutritional Facts Per Serving

33.3 g
28.2 g
2.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 125
  • Fat 28.5 g
    • Saturated   14.2 g
    • + Trans 
  • Cholesterol 79 mg
  • Sodium   376 mg
  • Carbohydrate 28.2 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 33.3 g
    • Vitamin A 8 %
    • Vitamin C 28 %
    • Calcium 12 %
    • Iron 12 %


Cook the orzo in lightly salted, boiling water until just tender, about 7-8 minutes. Drain well, cool in cold water, then drain well again and place in a bowl. Mix in 2 Tbsp. of the olive oil, garlic, olives, tomatoes, chopped basil, cheese and salt and pepper. Store the salad in the fridge until the salmon is ready. Preheat the grill to medium-high heat. Brush the salmon with the remaining olive oil, then season with salt and pepper. Grill 3-4 minutes per side, or until cooked through. Serve the salmon on a bed of the salad. Garnish with lemon wedges and basil sprigs.

Note: To make this dish more economical, buy a whole salmon, trim away the fins, and then cut it into steaks yourself. Freeze those you don’t use for a meal later in the summer.

Serving Suggestions

This dish is pretty much a meal in itself, however, quickly sautéed snap peas, snow peas or green beans, flavoured with fresh mint and lemon juice, would also nicely accent the fish and the salad.

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