Salmon Skewers with Lemon-Parsley Pesto

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup capers drained
• 4 cups orzo pasta hot cooked
• 2.5 tablespoons olive oil extravirgin divided
• 0.5 cup flat-leaf parsley leaves fresh
• 0.3 cup basil leaves fresh
• 1  garlic clove minced
• 2 teaspoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 2 ounces parmigiano-reggiano cheese freshly grated
• 2 pounds salmon fillet boneless skinless cut into 1-inch chunks
• 0.5 teaspoon salt divided

Equipment

• food processor
• grill
• skewers

Directions

1. Prepare grill.
2. Combine first 7 ingredients in a food processor.
3. Add 1 1/2 tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside.
4. Thread fish evenly on each of 16 skewers.
5. Brush fish with remaining 1 tablespoon oil; sprinkle evenly with 1/4 teaspoon salt and pepper. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness.
6. Remove from grill, and keep warm.
7. Combine orzo and remaining 1/4 teaspoon salt; toss well.
8. Place 1/2 cup orzo on each of 8 plates; arrange 2 skewers on each plate. Top each serving with about 1 tablespoon herb mixture.
9. Garnish with parsley sprigs and lemon wedges, if desired.