Wild Salmon with Spinach Pesto


This is from the Oct 2012 issue of F&W, with a few minor changes.

8 oz spinach, blanched
1/2 lb orzo, cooked almost al dente
1/4 c grated parmigiano
2 cloves garlic, chopped
2 tsp lemon zest
1/2 tsp champagne vinegar
1 shallot, chopped
1/4 tsp hot sauce
1/4 c olive oil
8 oz salmon, cut in 1/2
2 TBSP white wine
4 thin lemon slices

Preheat oven to 375.

Add arugula, cheese, garlic, lemon zest, vinegar, shallot and Tabasco to food processor, pulse to chop. Drizzle in olive oil with machine running. Season salt and toss with orzo.

Arrange 2 16×12 inch sheet of parchment on counter. Mound 1/2 orzo in center, top with salmon, drizzle with wine, salt & pepper and top with lemon slice. Bring up two opposite sides over fish and fold to seal.

Arrange on a baking sheet. Bake for 18 minutes, until slightly puffed. Transfer to plates and carefully open.

Serves 2.


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