Grilled Salmon with Gluten-Free Orzo (Lobster Option)

A quick, tasty and gluten-free recipe, ideal for a light dinner or a fancy meal

This grilled salmon recipe made with our gluten-free orzo is simple, quick, and versatile. Easy to prepare in less than 30 minutes, it adapts perfectly to seasonal produce. In the summer, fresh salmon is a healthy and tasty option, while during lobster season (spring in Quebec), you can replace the salmon with grilled lobster without changing the structure of the dish. Simply substitute the salmon fillets with pre-cooked lobster tails, lightly grilled with the same marinade. An elegant and refined variation , ideal for a festive dinner or a gluten-free gourmet meal.

Ingredients (for 2 people)

For the salmon:

• 2 salmon fillets (150-200 g each)
• 1 tbsp olive oil
• The juice of half a lemon
• 1 tsp minced garlic
• 1 tsp sweet paprika
• Salt and pepper to taste

For gluten-free orzo:

• 150g gluten-free orzo (rice or corn based)
• 1 tbsp olive oil
• 1 finely chopped shallot
• 1 clove of garlic, minced
• 300 ml vegetable broth (gluten-free)
• 1 handful of fresh spinach leaves
• Lemon zest (optional)

• Salt and pepper

Preparation

Step 1 – Prepare the grilled salmon

1. Preheat your grill pan or barbecue to medium-high heat.
2. Mix together olive oil, lemon juice, garlic, paprika, salt and pepper.
3. Brush the salmon fillets generously with the marinade.
4. Grill the salmon for 3 to 4 minutes per side (depending on thickness) until golden brown on the outside and tender on the inside.

Lobster Option: Replace the salmon with 1 lobster tail per person. Boil them for 5 minutes, then brush with the same marinade and grill them for 2-3 minutes for a delicious smoky flavor.

Step 2 – Cooking Gluten-Free Orzo

1. Bring 3/4 liter of water to a boil.
2. Add a serving of gluten-free orzo (85 g).
3. Cook for 10 to 12 minutes, until al dente.
4. Drain and rinse with cold water to stop the cooking.
5. In a saucepan, brown the shallot and garlic in olive oil.
6. Add the cooked gluten-free orzo and stir for 1 minute.
7. Pour in the vegetable broth.
8. Cook over medium heat for 10 to 12 minutes until absorbed.
9. Stir in the spinach leaves at the end of cooking. Adjust the seasoning.
10. Add a lemon zest for extra freshness.

Dressage

Place a bed of creamy gluten-free orzo on the plate, place the grilled salmon fillet (or lobster tail) on top. Drizzle with olive oil or fresh lemon juice.

Enjoy your food !