Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Prepare an outdoor grill for medium-high cooking over direct heat.

To make orzo salad:: Bring saucepan of salted water to a boil over high heat in a induction safe hob on the Inducto Go Portable Induction Cooktop. Add orzo and cook, stirring often, for 8 minutes, or until just tender. Drain orzo in sieve and set aside.

In Prep Master Mini mini food processor blend vinegar, shallots, garlic and mustard together. Add olive oil and blend until creamy. Season vinaigrette to taste with salt and pepper.

In large bowl, toss warm orzo, spinach, tomatoes, pine nuts, and basil with vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.

To cook salmon:

Coat salmon with olive oil and season with salt and pepper. Oil cooking grate. Place salmon on grill with top right corner of each fillet facing 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at corner of each fillet nearest you, flip fillets over. Grill for 2 minutes, or until fish is opaque with a slightly rosy center when flaked in thickest part with tip of a small knife. Remove from grill.

Mound salad in centre of two dinner plates. Sprinkle with feta cheese. Top with salmon, sprinkle with the chives, and serve.