Ingredients
- 1/3 cup(s) pecans, chopped
- 2 1/2 cup(s) lightly packed cilantro
- 1/3 cup(s) freshly grated Parmigiano-Reggiano cheese
- 1/4 cup(s) chicken stock or low-sodium broth
- 1 tablespoon(s) sherry vinegar
- 1/4 cup(s) extra-virgin olive oil
- Salt and freshly ground pepper
- 4 6- to 7-ounce salmon fillets, with skin
Description
Grilled Salmon With Cilantro-Pecan Pesto - The Huffington Post
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