Orzo and Corn salad with grilled salmon
There’s salad. And then there’s Ku’uipo Vea’s Orzo and Corn Salad with classic grilled salmon. Pasta, pepperoncini, garlic, parsley, lemon—actually, do you mind if we come back to this? Our appetite is suddenly very needy.
1. Cook the orzo according to package directions, rinse in cold water and set aside to drain.
2. Cook Gorton’s Natural Catch Grilled Salmon according to package.
3. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil, the corn kernels and the garlic. Sauté for 3-4 minutes. Set the corn and garlic mixture aside.
4. In a large cup combine the 1/2 cup of olive oil, pepperoncini juice, red wine vinegar, lemon juice and zest, 2 teaspoons salt and 2 teaspoons pepper, and chopped red onion. Mix well.
5. In a large mixing bowl combine the cooled corn and orzo. Add the tomatoes, sliced pepperoncini, parsley and basil. Pour the dressing over the salad and toss well.
6. Serve with Gorton’s Natural Catch Grilled Salmon and enjoy!
6 boxes Gorton’s Natural Catch Grilled Salmon Fillets
For the salad:
3 cups corn kernels fresh, canned, or frozen
4 cloves garlic, minced
1 cup orzo pasta
2 cups mixed grape and cherry tomatoes, halved
2 tablespoons fresh basil, chopped, plus more for garnish
2 tablespoons parsley leaves, chopped
1/4 of a red onion chopped
4 pepperoncini sliced
For the vinaigrette:
1/2 cup olive oil
1 tablespoon pepperoncini juice
3 tablespoons red wine vinegar
Zest of 1 large lemon
Juice of 1 large lemon
2 teaspoons salt
2 teaspoons fresh ground pepper
Classic Grilled Salmon
100% wild-caught Salmon expertly seasoned with a classic blend of herbs and spices.
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