Login to Save Like

Ingredients

• 1/3 cup  pecans
• 2 1/2 cups  lightly packed cilantro
• 1/3 cup  freshly grated Parmigiano-Reggiano cheese
• 1/4 cup  chicken stock or low-sodium broth
• 1 tablespoon  sherry vinegar
• 1/4 cup  extra-virgin olive oil
•   Salt and freshly ground pepper
• 4 6- to 7-ounce  salmon fillets

Description

At La Biznaga, Fernando Lopez Velarde Creates Untraditional Dishes That Nod To Local Flavors. Here, For Instance, He Grills Salmon Until The Fish Is Crackling-crisp, Then Tops It With A Wonderfully Bright Pesto He Makes With Cilantro--a Staple Of Mexican

Recipe.com