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More than one tradition is at work here. Dill and cucumber, mated in several cuisines, unite in a Greek-inspired salad, while salmon and dill are a typical Scandinavian pairing.
A good Sancerre or Pouilly-Fumé will make the fresh, bright flavors of this pasta salad sing.
- 1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice
- 4 plum tomatoes, cut into 1/2-inch dice
- 1 teaspoon salt
- 1/2 pound orzo (about 1 cup)
- 1/3 cup plus 1 tablespoon olive oil
- 2 tablespoons plus 1 teaspoon lemon juice
- 1/3 cup plus 1 tablespoon chopped fresh dill
- Fresh-ground black pepper
- 1 1/2 pounds salmon fillet, about 1 inch thick, cut into 4 pieces
- Grated zest of 1/2 lemon
In a strainer set over a medium bowl, toss the cucumber, tomatoes and 1/2 teaspoon of the salt and let drain for 15 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly. Toss the orzo with the 1/3 cup oil, the lemon juice, the tomatoes, the cucumbers, the 1/3 cup dill, 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
Light the grill. Coat the salmon with the 1 tablespoon oil, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and the lemon zest. Cook the fish until golden brown and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Serve the fish on the salad.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
669 calories; 33g total fat; 94mg cholesterol; 667mg sodium; 49g carbohydrates; 3g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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