Plank Grilled Pesto Salmon with Mushroom Orzotto

• 1 lemon

Pesto

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

Mushroom Orzotto

• 15 g mushroom, dried
• 3 sprigs thyme, fresh, leaves and tender stems
• ½ tsp black peppercorn
• ½ tsp salt, to taste
• 115 g onion, in pieces
• 30 g extra virgin olive oil
• 2 garlic cloves
• 225 g 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 nut, raw

Pesto Salmon

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

Blistered Tomatoes

• 4 stalk cherry vine tomato
• 2 tsp olive oil
• ¼ tsp salt
• 1 lemon, sliced and grilled, to serve (see Tip)