1/4 cup of Greek Feta (or Golden Italian if that works better) prepared dressing
1/3 cup of chopped roasted peppers
1/3 cup of canned grilled artichokes, chopped
1/4 cup of chopped peppadew peppers
1/4 cup fresh chopped parsley
Prepare your grill to a medium high heat.
While grill is heating, combine cooked orzo with dressing, roasted peppers, artichokes and peppadew peppers and set aside. (this salad could easily be made a day ahead of time.)
Dry salmon with a paper towel and spray with non stick cooking spray and place on the hot grill skin side up.
While salmon is cooking, combine BBQ, Teriyaki sauce, green onions, chili flake and lemon juice in a small bowl.
After 1-2 minutes, keep salmon skin side up and turn at a 45 degree angle.
After another minute , flip salmon over and begin brushing with BBQ mixture, close lid and continue basting and cooking until salmon is cooked through or reaches an internal temperature of 145 degrees.
Serve Salmon with prepared Orzo salad and garnish with fresh lemon slices and fresh chopped parsley.