Ingredients
2 1/4 cups white rice
3 tablespoons dried rosemary
3 tablespoons dried dill
1 one-pound salmon fillet, cut into 4-ounce pieces
Kosher salt and freshly ground black pepper
4 large radicchio leaves
1/4 cup Arugula Pesto
Preparation
Fill a paella pan or flat-bottomed wok with enough rice to make a 1-inch layer. Mix the herbs into rice.
Season the salmon with salt and pepper. On a grill rack or 8 skewers large enough to overhang the rim of the pan and sprayed with cooking spray, place the fillets and cover with a dome-shaped lid.
Cook the salmon over moderately low heat for about 15 minutes, or until firm to the touch. Place each fillet in a radicchio leaf and drizzle pesto over them.
