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

4 servings.
  • Cilantro Pesto:
  • 2 cups cilantro leaves
  • 2 tablespoons pumpkin seeds
  • 2 cloves garlic
  • 3 tablespoons fresh lime juice
  • 1/2 cup olive oil
  • 1/4 cup freshly grated parmesan cheese
  • Salt and pepper
  • White Bean Broth:
  • 6 cups fish stock
  • 2 ancho chiles, soaked, seeded and julienned
  • 1 cup cooked white beans
  • 3 shallots, roasted, peeled and sliced thinly
  • 1 tablespoon honey
  • Salt and pepper
  • Salmon:
  • Four 6 ounce salmon fillets,
  • Olive oil
  • Salt and pepper
  • Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness.
Cilantro Pesto:
  • Combine in a blender and blend until smooth. Season with salt and pepper to taste.

White Bean Broth:
  • Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste.

  • Sauteed Kale: 1 1/2 pounds young kale, stems and leaves coarsely chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and pepper 2 tablespoons red wine vinegar

  • Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

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