Grilled Salmon skewers with orzo salad

Ingredients

2 salmon steaks

medium lemon

cup of arugula

Medium red bell pepper

olive il

sea salt and ground pepper

cup of orzo

seasoning for the orzo (I used Goya Pollo seasoning)

paprika

garlic

crushed red pepper

Plan of Attack

Soak 6 bamboo shish kebab sticks in water for 30-60 minutes

Coat salmon steaks with olive oil and season with salt, pepper, red pepper, garlic and lemon, 

Coin lemon slices 

Cut the salmon into bite size pieces and skewer the salmon and lemon slices, using lemon slice, salmon, lemon slice, salmon (etc)

Slice the red pepper into 5-6 pieces and thread onto the remaining shish kebab stick. coat with olive oil and season with salt and pepper.

Place your showers on to a medium hot grill and turn often. Cook until vegetables and lemons slices are charred.

Remove from grill (and finish your beverage) 

Put the skewers on the side to cool

Measure a cup of Orzo and put a medium saucepan with 2-3 cups of water on to boil. Add seasoning to the water and when it boils, add the orzo. Cover and cook for 9-13 minutes.

The arugula pictured in this photo is from my garden. Take the arugula and cut into bite sized pieces. 

Dice the roasted peppers into big diced pieces.

Removed the salmon from the skewers and squeeze the juice from the lemons onto the salmon. 

Add Salmon pieces, arugula, and red pepper to the orzo and mix throughly.

Serve warm and offer your benediction of gratitude for the sun which gives ya your garden vegetables and the clear days which allow for our grilled delights!