Salmon Skewers With Lemon-Parsley Pesto

• 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
• Cooking spray
• 4 cups hot cooked orzo
• Parsley sprigs (optional)
• Lemon wedges (optional)

1. Prepare grill.
2. Combine first 7 ingredients in a food processor. Add 1 1/2 tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside.
3. 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.
4. 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.

cheese, parsley, fresh basil, capers, lemon rind, lemon juice, garlic, extravirgin olive oil, skinless, salt, freshly ground black pepper, cooking spray, hot cooked orzo, parsley, lemon wedges

Taken from www.myrecipes.com/recipe/salmon-skewers-with-lemon-parsley-pesto (may not work)