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emjla2019
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Start with making your basil pesto. I use a food processor for ease. Add your basil and toasted pine nuts and pulse a few times. Then add your Parmesan and slowly add your olive oil. Season and adjust to taste.
To a pan add oil and butter. Add the shallot and garlic and cook for a few minutes. Add white wine and reduce.
Add your orzo and cook for a couple minutes to toast.
Add your chicken stock, stir, cover and cook for 8-10 minutes. You may need to add more stock.
Once orzo is almost cooked, add a good amount of your basil, lemon zest and season. Mix well.
While your orzo is finishing cooking, place your salmon in a pan skin side down. Season with salt and pepper.
Cook for 5-7 minutes skin side down and then flip to sear the other sides. Add butter and baste.
To serve, a spoonful of orzo, then the salmon and top with olive oil, lemon juice.