Instructions: Spray the inside of a paella pan or flat-bottom 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 the pan or on 8 skewers large enough to overhang the rim of the pan; cover with a dome-shaped lid. Cook the salmon over moderately-low heat until firm to the touch, 15 to 18 minutes.

Meanwhile, make the Arugula Pesto: Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. (Makes 1/3 cup)

Place each fillet in a radicchio leaf, and drizzle with pesto.

This recipe yields 4 servings.

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