Ingredients

• Uncooked white rice (about 2 1/2 cups)
• 3 tablespoons dried dill
• 2 tablespoons dried rosemary
• 1 pound skinless salmon fillet, cut into 4-ounce pieces
• Coarse salt and freshly ground pepper
• 4 large radicchio leaves
• 1/4 cup Arugula Pesto, recipe follows
• Nonstick vegetable cooking spray

Instructions

1. Spray the inside of a paella pan or flat-bottomed wok with nonstick vegetable cooking spray. Fill with enough rice to make a 1-inch layer. Mix the herbs into rice. Season the salmon with salt and pepper. Place the fillets on a wire rack that fits into pan or on 8 skewers large enough to overhang the rim of the pan, and cover with a dome-shaped lid. Cook the salmon over moderately low heat until firm to the touch, 15 to 18 minutes. Place each fillet in a radicchio leaf, and drizzle with pesto.
2. Arugula Pesto:
3. 1 large bunch of arugula, trimmed and coarsely chopped (about 1 packed cup)
4. 2 tablespoons extra-virgin olive oil
5. 1 small garlic clove, minced
6. 2 teaspoons freshly squeezed lemon juice
7. 1/2 teaspoon coarse salt
8. Freshly ground pepper
9. Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. Serve immediately.
10. Yield: about 1/3 cup