Plank Grilled Pesto Salmon with Mushroom Orzotto

• 1 lemon

Pesto

• 7 oz Parmesan cheese, in pieces
• 2 oz slivered almonds, blanched
• 1 garlic clove
• 2 oz fresh basil leaves
• 6 oz extra virgin olive oil
• ½ tsp salt, to taste

Mushroom Orzotto

• ½ oz dried mushrooms
• 3 sprigs thyme, leaves and tender stems
• ½ tsp salt, to taste
• ½ tsp black peppercorn
• 4 oz yellow onions, in pieces
• 2 garlic cloves
• 1 oz extra virgin olive oil
• 8 oz orzo
• 3 oz white wine
• 16 oz water
  of 16 oz chicken stock
• 6 oz cremini mushrooms, sliced
• 2 oz pine nuts

Pesto Salmon

• 20 oz fresh salmon fillet

Blistered Tomatoes

• 4 stalks cherry tomatoes on the vine
• 2 tsp extra virgin olive oil
• ¼ tsp salt
• 1 lemon, sliced and grilled, to serve (see Tip)