Photo: Caroline Attwood
Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette
15 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
781
Calories
35g
Protein
56g
Fat
39g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups orzo
- 3 tablespoons red wine vinegar
- 3 tablespoons finely chopped shallots
- 2 garlic cloves, finely chopped
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 ounces fresh baby spinach (about 3 cups not packed)
- 1 1/2 cups grape tomatoes, cut in half
- 1/2 cup pine nuts, toasted (see Kitchen Note)
- 1/4 cup thinly sliced fresh basil leaves
- 1 cup crumbled feta cheese (4 ounces)
- 2 tablespoons chopped fresh chives, for garnish
- Four 5-ounce skinless salmon fillets
- Olive oil, for coating the fish
- Kosher salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes