1600x400_arugula.jpg
600x360_salmon_capers.jpg
Barbecued Salmon with Lemon Capers and Orzo
Logo
Recipe - Winfield
600x360_salmon_capers.jpg
Barbecued Salmon with Lemon Capers and Orzo
0
Servings4
0
Ingredients
1 lb (500g) 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 Family 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.

0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 lb (500g) boneless salmon fillet
an image
Save-On-Foods - Wild Sockeye Salmon Fillets, 450 Gram
$14.81 avg/ea was $20.21 avg/ea$3.29/100g
2/3 cup (150 mL) chopped fresh parsley
an image
Parsley - Fresh, Bunch, 1 Each
$1.99
2 zest and juice of 2 lemons
an image
Lemons - Large Fresh, Each, 1 Each
$1.09
6 garlic cloves, minced
an image
Garlic - White, Bulk, 1 Each
$0.75
1/4 cup (60 mL) capers, drained, divided
an image
Western Family - Capers - Non-pareilles, 100 Millilitre
$2.99$2.99/100ml
1/4 cup (60 mL) Western Family balsamic vinegar
an image
Western Family - Balsamic Vinegar of Modena, 250 Millilitre
$4.69$1.88/100ml
6 tbsp (90 mL) Western Family olive oil
an image
Western Family - Extra Virgin Olive Oil, 1 Litre
$10.89 was $11.99$1.09/100ml
1 1/4 cup (310 mL) orzo
an image
Western Family - Pasta - Orzo, 900 Gram
2 for $6
$3.99$0.44/100g

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.