Grilled Salmon With Orzo Salad

• 1 cucumber, peeled, halved, seeded, and cut into 1/2-inch dice
• 4 plum tomatoes, cut into 1/2-inch dice
• 1 teaspoon salt
• 1/2 pound orzo (about 1 cup)
• 1/3 cup plus 1 tablespoon olive oil
• 2 tablespoons plus 1 teaspoon lemon juice
• 1/3 cup plus 1 tablespoon chopped fresh dill
• Fresh-ground black pepper
• 1 1/2 pounds salmon fillet, about 1 inch thick, cut into 4 pieces
• Grated zest of 1/2 lemon

1. In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 15 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly. Toss the orzo with the 1/3 cup oil, the lemon juice, the 1/3 cup dill, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper.
3. Light the grill. Coat the salmon with the 1 tablespoon oil, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and the lemon zest. Cook the fish until golden brown and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Serve the fish on the salad.
4. Wine Recommendation: A good Sancerre or Pouilly-Fume will make the fresh, bright flavors of this pasta salad sing.

cucumber, tomatoes, salt, orzo, olive oil, lemon juice, dill, freshground black pepper, salmon fillet, lemon

Taken from www.myrecipes.com/recipe/grilled-salmon-with-orzo-salad (may not work)