Basil Salmon with Creamy Parmesan Orzo

I had planned on making basil chicken tonight, but then I remembered I used the last of our chicken breasts when I made jambalaya on Saturday night. I bought some salmon recently and put it in the freezer, so I think we'll have that instead. I just did a Google search on "basil salmon" and the below recipe came up in the list. Sounds yummy, so we'll see how it turns out.

Grilled Basil Salmon
1 (1 lb) salmon fillets
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon grated lemons, rind of
2 teaspoons basil
1 1/2 teaspoons garlic powder
2 teaspoons soy sauce
5 teaspoons grated parmesan cheese
1/8 teaspoon pepper

Place salmon filet, skin side down, in disposable foil pan. Mix the next 6 ingredients; pour over fish. Sprinkle with parmesan and pepper. Put pan on grill, cover grill, and cook over med heat for 20 minutes.

On the side we'll have Creamy Parmesan Orzo, which is one of my favorite side dishes, and steamed broccoli.

Creamy Parmesan Orzo
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.