grilled salmon with kalamata butter and orzo

Categories: Fish and Seafood, Posted by Sandy Bergsten - Comments (0)


½ cup butter, room temperature

12 Kalamata olives, pitted and chopped (8 more halved for garnish)

1 medium shallot, chopped

2 Tbsp chopped flat parsley (divided)

2 tsp Dijon mustard

8 six to eight ounce salmon fillets (about 1 ½ inch thick)

1 Tbsp lemon zest

Salt and Pepper

1 Tbsp olive oil

2 ½ cups orzo

2 cans chicken broth

½ tsp salt



Combine butter, olives, shallot, 1 Tbsp parsley, and mustard in a bowl. Pulse with a hand blender until mixed but still slightly chunky. Season with salt and pepper. Transfer to a small bowl. Cover and refrigerate. Can be made two days ahead. Soften slightly to room temp before using.

Season salmon fillets with lemon zest, 1 Tbsp minced parsley and salt and pepper. Cover with plastic wrap and refrigerate for four hours.

½ hour prior to serving cook orzo in chicken broth with ½ tsp salt until al dente. Drain. Add half of the olive butter. Toss to coat.

Meanwhile heat grill to high. Brush salmon with olive oil. Grill on each side until just coked through about three minutes per side. If skin on, remove skin.

Divide orzo between eight plates. Top each with a salmon filet. Place a dollop of olive butter, Garnish with Kalamata olive halves and parsley sprig.


Serves 8

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