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Make a reduction using 1 cup of the Fustini's Asian Blackberry balsamic, set aside.
Heat a grill to medium-hot. Brush salmon filets with Fustini's Persian Lime olive oil and dust with smoked paprika, salt and pepper. Grill to desired doneness. While fish is grilling, melt butter in a sauté pan add orzo pasta and reheat slowly.
Assemble salad by placing mozzarella in a small bowl and season lightly with salt and pepper. Add arugula and tomatoes and toss with Fustini's Blood Orange olive oil and remaining Fustini's Asian Blackberry balsamic.
Plate the done salmon and drizzle with a little of the balsamic reductio and serve with orzo pasta and arugula salad. Garnish with lemon slices.
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