Plank Grilled Pesto Salmon with Mushroom Orzotto

Pesto

• 200 g Parmesan cheese, in pieces
• 60 g almonds, slivered, blanched
• 1 garlic clove
• 60 g basil leaves, fresh
• 170 g extra virgin olive oil
• ½ tsp salt, to taste

Mushroom Orzotto

• 1 lemon
• 15 g mushrooms, dried
• 3 sprigs thyme, fresh, leaves and tender stems
• ½ tsp salt, to taste
• ½ tsp black peppercorns
• 115 g onions, in pieces
• 2 garlic cloves
• 30 g extra virgin olive oil
• 225 oz dried pasta, type orzo
• 85 g white wine
• 450 g water
  of 450 g chicken stock
• 170 g fresh brown mushrooms, sliced
• 60 g pine nuts

Pesto Salmon

• 570 g salmon fillet, fresh, skin on or skinless

Blistered Tomatoes

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