Lemony Orzo with Pineapple-Raspberry-Chipotle Salmon

What a dish!  It might sound quite gourmet, but this is super easy and fairly fast to put together.  The flavors are simply amazing!  And the lemony orzo is to die for!  Enjoy!
For lemony orzo:
-1 cup orzo
-1 (2.5 oz) lemon
-1/4 cup extra virgin olive oil
-1 tsp salt
-1/4 tsp pepper
-2 tsp dried parsley leaves
-1 cucumber, peeled, seeded and diced
-1 tomato, seeded and diced
For salmon:
-8 oz pineapple tidbits, drained
-1/2 cup raspberry preserves
-1 tsp ground chipotle chili powder
-1 Tbs balsamic vinegar
-2 lbs salmon fillets
-salt and pepper
Let's make the orzo first.
Cook orzo according to package directions.  Drain, rinse with cold water, drain again.  Place in large bowl.  Add the peel and juice from the lemon.  Add all remaining ingredients and mix well.  Set aside.
Now let's make the salmon.
Preheat broiler to high.  Line a baking sheet with foil and coat with cooking spray.  Set aside.
In your blender, process the drained pineapple, preserves, chipotle powder, and vinegar.  Set aside.
Season the salmon fillets with salt and pepper.  Place skin down on prepared baking sheet.  Broil in preheated oven for 10 minutes or until golden brown.
Serve with lemony orzo and pineapple sauce on top.  Enjoy!