Barbecued Salmon with Lemon Capers and OrzoBarbecued Salmon with Lemon Capers and Orzo
Barbecued Salmon with Lemon Capers and Orzo
Barbecued Salmon with Lemon Capers and Orzo
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Recipe - Grandview
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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
Save-On-Foods - Wild Sockeye Salmon Fillets
Save-On-Foods - Wild Sockeye Salmon Fillets, 450 Gram
$15.71 avg/ea was $21.11 avg/ea$3.49/100g
2/3 cup (150 mL) chopped fresh parsley
Parsley - Fresh, Bunch
Parsley - Fresh, Bunch, 1 Each
$1.99
2 zest and juice of 2 lemons
Lemons - Large Fresh, Each
Lemons - Large Fresh, Each, 1 Each
4 for $3
$0.75 was $0.99
6 garlic cloves, minced
Garlic - White, Bulk
Garlic - White, Bulk, 1 Each
$0.63
1/4 cup (60 mL) capers, drained, divided
Western Family - Capers - Non-pareilles
Western Family - Capers - Non-pareilles, 100 Millilitre
rewards logoEarn 100 Points
$3.59$3.59/100ml
1/4 cup (60 mL) Western Family balsamic vinegar
Western Family - Balsamic Vinegar of Modena
Western Family - Balsamic Vinegar of Modena, 250 Millilitre
rewards logoEarn 100 Points
$4.99$2.00/100ml
6 tbsp (90 mL) Western Family olive oil
Western Family - Extra Virgin Olive Oil
Western Family - Extra Virgin Olive Oil, 1 Litre
$19.99$2.00/100ml
1 1/4 cup (310 mL) orzo
Western Family - Pasta, Orzo
Western Family - Pasta, Orzo, 900 Gram
2 for $5
$2.50 was $2.99$0.28/100g

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.