Spray the inside of a paella pan or flat-bottomed wok with nonstick vegetable cooking spray. Fill with enough rice to make a 1-inch layer. Mix the herbs into rice. Season the salmon with salt and pepper. Place the fillets on a wire rack that fits into pan or on 8 skewers large enough to overhang the rim of the pan, and cover with a dome-shaped lid. Cook the salmon over moderately low heat until firm to the touch, 15 to 18 minutes. Place each fillet in a radicchio leaf, and drizzle with pesto.
1 large bunch of arugula, trimmed and coarsely chopped (about 1 packed cup)
2 tablespoons extra-virgin olive oil
1 small garlic clove, minced
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. Serve immediately.
Yield: about 1/3 cup
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