开云体育

Instructions

1. Fill a medium pot with water and bring to a boil. Salt the water and add the dry orzo. Cook according to package directions. Drain and set aside.
2. While the orzo cooks, pat the salmon dry and add to a shallow bowl. Drizzle over 1 tablespoon of the olive oil along with salt, paprika, and garlic powder. Stir to coat the salmon in the spices. Let sit for 10-15 minutes.
3. Heat another tablespoon of the olive oil in a skillet over medium heat. Add the onion and saute for about 4 minutes or until translucent. Add the cooked orzo to the skillet and toss with the onions. Season to taste with salt and more olive oil if desired. Remove pan from the heat.
4. Heat a grill pan over medium high heat. Brush the remaining tablespoon of olive oil over the corn. Add both the corn and salmon skin-side down to the grill pan. Turn the corn every 2-3 minutes until it is lightly charred all around. Grill the salmon for about 5 minutes, flip (gently remove skin if desired) and grill on the other side for another 4-5 minutes until salmon is cooked through. Remove from the grill pan and set aside.
5. Divide the cooked orzo into two dinner bowls. Then slice the salmon into smaller pieces and divide amongst the two bowls. Hold up the corn on the cob over a cutting board and use a knife to shave off the corn kernels. Sprinkle on top of each bowl. Arrange the sliced tomatoes and avocado.
6. Drizzle with fresh lemon juice, more olive oil, salt, and fresh chopped basil. Serve.