Prepare orzo according to directions on package, drain (i usually put a pat of butter in it and then toss with olive oil after draining)
Preheat a grill (or saute pan) to medium-high heat to about 400 degrees. Meanwhile chop ingredients for salsa.
Brush both sides of the salmon fillets with 1 tablespoons of the olive oil and honey and season both sides with salt and pepper.
Brush clean grill grates lightly with olive oil (or put olive oil in saute pan) then place salmon on grill (close lid – put a lid on top of your grill pan too) grill until cooked through, about 4 minutes per side.
In a medium mixing bowl toss together tomatoes, cucumber, red onions, kalamata olives, garlic, avocado, feta, lemon juice, 2 tablespoons olive oil, parsley and oregano. Season with salt to taste.
Divide drained orzo among 4 plates then add a salmon fillet to each plate. Top each serving with plenty of the salsa, both over the salmon and the orzo. Serve immediately.