Broiled Salmon with Orzo Salad

Wild or king salmon is in season now and often is available at supermarkets with quality fish counters, like Andronico’s, Whole Foods, Draeger’s and Mollie Stones.

1/2 pound orzo pasta

4 salmon fillets, 5 to 7 ounces each

salt and pepper to taste

paprika to taste

2 green onions, sliced

2 to 3 Tbsp olive oil

1 cup cherry tomatoes or about 3/4 cup diced ripe tomatoes

2 Tbsp minced fresh herbs, such as basil, tarragon and parsley

1 cup crumbled fresh cheese, queso fresco, feta, or farmer’s cheese

Preheat the broiler and line the baking sheet with foil. Bring a pot of salted water to the boil, then add the orzo and cook according to package directions.

While the orzo is cooking, sprinkle the salmon with salt, pepper and paprika. Place skin side down on the prepared baking sheet. Broil for about 5 minutes, or until the salmon flakes but still is slightly pink in the middle, on cooked to your liking. Tent with foil.

Set aside about 2 Tbsp of the onions.

Heat the oil in a skillet, then add the rest of the onions and saute them for a few minutes. Increase heat to high and add the tomatoes. Cook for a couple of minutes, until “blistered”. remove from heat.

After draining the orzo, use a spatula to scrape the onion and oil mixture into it, then tossed in the reserved 2 Tbsp onions and herbs. Stir to combine.

Fold in the cheese, season with salt and pepper and serve with the salmon.

Serves 4.