GRILLED SALMON WITH PESTO CREAM AND ORZO RICE PILAF

If you are a salmon fan, try this one, especially if you’re used to serving it with tartar sauce. Instead, top with the pesto cream made simply with cream cheese, a little milk, and a little pesto. It really works if you grill the boneless salmon filet (I used a stove top grill here). Roasting or pan cooking the salmon are two other options.

I will include my recipe for the Orzo Rice Pilaf as well.

Ingredients:

For the pesto cream:

• 1/4 cup whole milk

• 4 tbsp cream cheese, cut into cubes

• 3 tbsp basil pesto + a little more for garnish, store-bought or home made

For the salmon:

• 6 ounce boneless salmon filets

• Kosher salt and black pepper

• Olive oil

• Unsalted butter

• Fresh lemon slices

For the Orzo Rice pilaf:

• 1/2 cup orzo pasta

• 1/2 cup jasmine rice

• 1 tbsp unsalted butter

• 1 small shallot, minced

• 2 cups low-sodium chicken stock

• Fresh chopped parsley

Directions:

• Make the pilaf by heating a medium saucepan over medium low heat. Add the butter then add the orzo and the rice. Cook, stirring, until the orzo begins to brown. Add the shallots and stir in for 1 more minute. Season with salt and pepper.

• Stir in the stock and bring to a simmer. Cover, lower heat, and cook for abut 12 minutes. Stir halfway through. Fluff with a fork and add 2 tbsp fresh chopped parsley. Keep warm.

• In a small saucepan, add the milk and the cream cheese and bring to a low simmer. Stir and allow to melt and come together. Add the pesto and stir everything together. Keep warm.

• Lightly coat the salmon with olive oil then season with salt and pepper. Heat a grill pan over medium high heat. Add the salmon presentation side down and cook until you get deep brown girl marks on the presentation side. Slip and finish cooking to an medium rare about 125 degrees.

• To plate, lay down some pilaf on a plate then plate the salmon against it. Top with some pesto cream then drizzle a little pesto on the the cream. Garnish with chopped parsley.