Makes 4 servings (6 ½ cups)

Here's a perfect use for aromatic basil pesto, which you can buy already prepared in tubs in most supermarkets. The dish deserves a place of honor in elegant soup bowls atop a candlelit table. To speed up prep time, I ask the butcher to use his sharp knife and expert skills to remove the salmon skin for me. To do it yourself, use your sharpest knife; you'll make the task is easier if the fish is partially frozen.

2 tablespoons unsalted butter
1 tablespoon olive oil
2 finely chopped leeks (see Tip)
½ yellow bell pepper, finely chopped
2 (14-ounce) cans reduced-sodium chicken broth
1 (8-ounce) bottle clam juice
½ cup orzo
12 ounces salmon fillet, skin removed, cut into 1-inch squares
3 tablespoons Basil Pesto
Salt and pepper to taste
Freshly shredded Parmesan cheese for garnish

Melt the butter with the oil in a Dutch oven over medium heat. Add the leeks and bell pepper; cook, stirring occasionally, for 3 minutes or until crisp-tender.

Stir in the chicken broth and clam juice. Increase the heat to high. When the liquid comes to a boil, stir in the orzo. Reduce the heat to medium-high; cover and cook for 4 minutes. Add the salmon; continue to cook for 5 more minutes or until the salmon is cooked and the orzo and vegetables are tender.

Stir in the pesto. Season with salt and pepper.

Garnish each serving with Parmesan cheese.