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1
Preheat the oven to 375.
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2
Fill a bowl with ice water and bring a pot of salted water to a boil.
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3
Add the arugula to the boiling water and stir until just wilted, 20 seconds.
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4
Transfer to the ice water to cool; drain and squeeze out as much water as possible.
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5
Transfer the arugula to a food processor.
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6
Boil the orzo, stirring, until almost al dente, 9 minutes.
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7
Drain, rinse under cold water and transfer to a large bowl.
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8
Meanwhile, add the cheese, garlic, lemon zest, vinegar, shallot, Tabasco and sugar to the arugula and pulse to chop.
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9
With the machine on, drizzle in the olive oil and process until smooth.
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10
Season with salt.
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11
Add the pesto to the orzo and toss.
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12
Arrange six 16-by-12 1/2-inch sheets of parchment paper on a work surface.
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13
In the center of each sheet, mound 1 heaping cup of the orzo and top with a salmon fillet.
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14
Drizzle 1 tablespoon of wine over each fillet.
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15
Season with salt and pepper.
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16
Arrange the lemon in a single layer on the fish.
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17
Bring up 2 opposite sides of the parchment over the fish and orzo and fold to seal.
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18
Arrange the papillotes on a baking sheet, leaving space between them.
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19
Bake for 18 minutes, until the packets are slightly puffed.
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20
Transfer to plates, open the packets carefully to release steam and serve.
