I've mentioned my husband's love for fish before. If I'm going to cook fish, odds are it's going to be salmon. Tilapia isn't very flavorful and halibut is just so expensive. Salmon is a nice compromise and as such, is usually the fish I cook with.
This was one of my first ventures into the land of seafood a couple years ago and it quickly became a favorite. It is easy, tasty, and is still good as leftovers (we eat it cold) - which is a critical of almost every meal made at this house.
I've tweaked it to our preferences so feel free to change things up if you want to. It only makes it better when it is exactly how you want it.
Yield: 6-8 servings
1 lb Salmon
8 oz orzo pasta
1 pint cherry or grape tomatoes
1 1/4 cup feta in oil and spices (if you are missing one or both of those components, season with Italian Seasoning and cover in olive oil)
1 tbsp soy sauce
1 tbsp red wine vinegar
Juice of half a lemon
Salt and pepper to taste
Preheat the oven to 425. Season the Salmon with salt and pepper and cook through, about 15-20 minutes. While the salmon is cooking, bring a pot of salted water to boil and add the orzo. Cook according to package directions.
Dice up the avocado and put in a large bowl. Cover with the lemon juice (this will help the avocado to not brown), soy sauce, and red wine vinegar. Add the feta and tomatoes. When the Salmon is done, dice it up and add to the mixture. Add the orzo when it is done as well. Mix everything together and enjoy!
Source: adapted from Avocado Pesto