Recipe by Rachael Ray
- 1 large bunch flat-leaf parsley, stemmed
- 1/2 cup (a couple of handfuls) grated Parmigiano-Reggiano
- 1/4 cup shelled pistachios, lightly toasted
- 1 1/2 lemons, juiced (about 6 tbsp.)
- 2 cloves garlic, crushed
- Salt and pepper
- 1/4–1/3 cup EVOO
- 2 tbsp. butter
- 1/4 cup spaghetti, broken into 1-inch pieces, or orzo
- 1 cup long-grain white rice
- 1 bunch scallions, whites and greens chopped and separated
- 2 cups chicken stock
- 4 skinless salmon fillets (6 to 8 oz. each)
- 2 tbsp. olive oil
1. In a food processor, pulse the parsley, cheese, pistachios, 4 tbsp. lemon juice and the garlic until finely chopped; season with salt and pepper. With the machine running, stream in the EVOO and process until a finely ground pesto forms.
2. In a medium saucepan, melt the butter over medium. Add the pasta and cook, stirring often, until toasted, about 2 minutes. Add the rice and scallion whites; season and cook until the scallions wilt, about 1 minute. Add the stock and bring to a boil. Cover and reduce the heat to low. Cook, shaking the pan occasionally, until the rice is just tender, 15 to 18 minutes. Using a fork, fluff the rice and mix in the scallion greens.
3. When the rice is almost done, season the fish. In a large nonstick skillet, heat the olive oil, two turns of the pan, over medium-high. Add the fish and cook until browned on both sides and almost opaque but still a bit pink at the center, about 6 minutes. Douse the fish with 2 tbsp. lemon juice.
4. Place the salmon on dinner plates and top liberally with the pesto. Serve the rice alongside.