Grilled Salmon with Orzo Pasta and Dijon Mustard Olive Butter
Grilled Salmon with Orzo Pasta and Dijon Mustard Olive Butter
Yield 8
Ingredients
- 1/2 Cup (1 Stick) Butter, softened to room temperature
- 16 Each Nicoise Olives, pitted, chopped (they come from Nice, France)
- 1 Each Shallot, medium size, chopped
- 1 Tbsp Fresh Italian Parsley, chopped
- 2 Tbsp Dijon Mustard
- Olive Oil, to taste
- 8 Each (6-8 Oz) Salmon Fillets (each about 1 1/2 inches thick)
- Whole Nicoise Olives, optional
- Fresh Italian Parsley Sprigs, optional
Instructions
- Mix first five ingredients in processor until well blended, but still slightly chunky, occasionally scraping down sides of the bowl. Season butter mixture, to taste, with salt and pepper. Transfer to small bowl. (Olive mustard butter can be prepared two days ahead. Cover and refrigerate. Soften slightly to room temperature before using.) Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain; return orzo to same pot. Keep warm. Heat grill, brush salmon fillets with olive oil. Place salmon on grill and cook for 2 minutes, then turn the fillet 45 degrees and cook for 2 more minutes. Turn salmon over and you should have nice criss-cross marks. Cook for 3-4 minutes. Add half of olive-mustard butter to orzo pasta. Toss and coat. Divide orzo among 8 plates. Top each serving with 1 salmon fillet. Place small dollop of olive-mustard butter atop each salmon fillet. Garnish with whole olives, parsley sprigs, if desired, and serve.
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