Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto & Roasted Shallots with Sauteed Kale

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I had printed this recipe out months ago but was always a little intimidated to make it based on the list of ingredients. I finally overcame that and prepared the dish and was pleasantly surprised at how easy it was. The crispy salmon goes perfectly with the bean broth and the flavors are fantastic! We had leftover broth and recreated the recipe with tilapia a few nights later and it was equally delicious. I highly recommend this recipe. Bobby Flay is the best!