For this recipe, you’ll need an untreated 1-inch by 6-inch cedar plank, which is used to infuse the salmon with smoke without having to use a smoker. It should be available at most lumber stores.

Instructions: In bowl or container large enough to fit the planks fully submerged, add the brine ingredients and stir until fully dissolved. Add the cedar planks and fully submerge for 30 minutes.

Put salmon, skin side down, on scallion greens and brush with half of the pesto. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 35 minutes.

Pesto orzo salad is a fresh and simple side dish that is perfect for the summer months. This salad recipe is a cinch to put together, with very little prep work or chopping involved.

Nutrition information per serving (2 ounces salmon, 2 tablespoons pesto and 4 slices cocktail bread): 340 calories, 24 grams total fat, 4.5 grams saturated fat, 40 milligrams cholesterol, 350 ...

Brush the salmon with olive oil and place 2 fillets on each cedar plank, spacing them apart. Top each fillet with a large dill sprig and 2 lemon slices and drizzle lightly with more olive oil.

Prepared pesto gives a one-pan orzo and zucchini dish its herby, garlicky bite. By Melissa Clark Sometimes a kitchen needs a last-minute miracle, and mine is always frozen pesto. At a moment’s ...