Grilled Simple Salmon with Orzo

*This is not a "real" recipe, it is just an outline for you to wing it as you'd like

  • Fresh Salmon (as much as you need to feed the number of people you're cooking for)
  • 1 or 2 lemons, washed and sliced into medium-thickness circles
  • Wild Anthos Dill Olive Oil (WADOO)
  • Salt
  • Pepper
  • Fresh Dill, optional

Pat your salmon dry with paper towels, brush on a bit of WADOO, and season with salt and pepper. Lay down your sliced lemon on your grill rack, in roughly the shape of your fish. The lemon is going to act as a tasty barrier between your salmon and the grill. I cried the first time I lost half my salmon because it stuck to my grill. This will ensure that it never happens to you!

Light your grill, set it to medium flame and lay the salmon, skin side down, on top of the lemons. Close your grill and cook your orzo. Fish cooks fairly quickly, so be sure to peek at it every 5 minutes or so to make sure it isn't going to dry out on you.

When your fish is grilled to your preferred level of firmness (15 minutes or so, depending on the size), remove from grill, set on a platter and drizzle on a healthy dose of WADOO, more salt, pepper and dill, to taste. Serve with the dill Aioli and orzo.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil