Prepare this dish just before grilling so the pesto maintains its color.
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
1/4 cup capers, drained
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, minced
2 1/2 tablespoons extravirgin olive oil, divided
2 pounds skinless, boneless salmon fillets, cut into 1-inch chunks
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 cups hot cooked orzo
Parsley sprigs (optional)
Lemon wedges (optional)
How to Make It
Combine first 7 ingredients in a food processor. Add 1 1/2 tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside.
Thread fish evenly on each of 16 skewers. 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. Remove from grill, and keep warm.
Combine orzo and remaining 1/4 teaspoon salt; toss well. 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. Garnish with parsley sprigs and lemon wedges, if desired.