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Barbecued Salmon with Lemon Capers and Orzo

Ingredients

  • 1 lb (500 g) boneless salmon fillet
  • 2/3 cup (150 mL) chopped fresh parsley
  • 2 zest and juice of 2 lemons
  • 6 garlic cloves, minced
  • 1/4 cup (60 mL) capers, drained, divided
  • 1/4 cup (60 mL) Western Classics balsamic vinegar
  • 6 tbsp (90 mL) Western Family olive oil
  • 1 1/4 cup (310 mL) orzo

Directions

Cut salmon into 4 portions; place in bowl.

Combine parsley, lemon zest and juice, garlic and half the capers in a blender or food processor or in a bowl and mash. Add vinegar and olive oil; process until well mixed but still rough-textured.

Pour 3 tbsp (45 ml) of the mixture over the salmon and spread to coat evenly. Cover with plastic wrap; refrigerate overnight. Also cover and refrigerate remaining dressing.

Remove reserved dressing from the fridge and stir in remaining whole capers.

Cook orzo in salted boiling water, about 12 minutes or until tender but not mushy. Drain well; rinse in hot water; drain well again and keep warm.

While orzo is cooking, preheat barbecue to medium-high; barbecue salmon pieces, skin side down, brushing with any remaining marinade as you cook.

When salmon is done, toss hot orzo with reserved dressing (not the leftover salmon marinade). Divide among 4 dinner plates and top each with a piece of salmon. Serve with a crisp salad.

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Related Recipes

Barbecued Salmon with Lemon Capers and Orzo

Ingredients

  • 1 lb (500 g) boneless salmon fillet
  • 2/3 cup (150 mL) chopped fresh parsley
  • 2 zest and juice of 2 lemons
  • 6 garlic cloves, minced
  • 1/4 cup (60 mL) capers, drained, divided
  • 1/4 cup (60 mL) Western Classics balsamic vinegar
  • 6 tbsp (90 mL) Western Family olive oil
  • 1 1/4 cup (310 mL) orzo

Directions

Cut salmon into 4 portions; place in bowl.

Combine parsley, lemon zest and juice, garlic and half the capers in a blender or food processor or in a bowl and mash. Add vinegar and olive oil; process until well mixed but still rough-textured.

Pour 3 tbsp (45 ml) of the mixture over the salmon and spread to coat evenly. Cover with plastic wrap; refrigerate overnight. Also cover and refrigerate remaining dressing.

Remove reserved dressing from the fridge and stir in remaining whole capers.

Cook orzo in salted boiling water, about 12 minutes or until tender but not mushy. Drain well; rinse in hot water; drain well again and keep warm.

While orzo is cooking, preheat barbecue to medium-high; barbecue salmon pieces, skin side down, brushing with any remaining marinade as you cook.

When salmon is done, toss hot orzo with reserved dressing (not the leftover salmon marinade). Divide among 4 dinner plates and top each with a piece of salmon. Serve with a crisp salad.