Romano's Macaroni Grill Teriyaki Salmon With Spinach Orzo

A teriyaki-kissed salmon with rice-sized pasta. Had this the first time in NC and always think of my dad when we have it. I found the recipe at WBIR-10 but some of the ingredients seemed off, so I adjusted them a bit.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 4  salmon fillets (2 lbs total)
• 1  ounce canola oil
• 1  ounce soy sauce
• 8  ounces  teriyaki sauce (Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple)
• 8  ounces orzo pasta, precooked
• 2  garlic cloves, minced
• 2  tablespoons olive oil, combined with garlic
• 1⁄2 cup red bell pepper, diced
• 1⁄3 cup parmesan cheese
• 8  ounces spinach, julienned

Directions

1. ~Salmon~.
2. Dip salmon in soy sauce, then the oil and place the salmon on hot grill silver side up.
3. Grill salmon evenly until done, approximately 6-7 minutes.
4. Ladle 2 oz teriyaki glaze over each salmon fillet while still on the grill.
5. ~*Orzo*~.
6. Precook 8 ounces dry orzo. In a hot sauté pan, add olive oil and garlic, red bell peppers and hot precooked orzo. Sauté for approximately one minute. Sprinkle Parmesan cheese and stir.
7. Remove pan from heat and add spinach. Toss for approximately three seconds until spinach is incorporated but is not wilted.
8. Place spinach and orzo on plate, then add salmon and additional teriyaki glaze if desired.