Login to Save Like

Ingredients

• 2 c. cilantro leaves
• 2 Tbsp. pumpkin seeds
• 2 x garlic cloves
• 3 Tbsp. fresh lime juice
• 1/2 c. extra virgin olive oil
• 1/4 c. freshly-grated parmesan cheese
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 6 c. fish stock
• 2 x ancho chiles soaked, seeded,
•     and julienned
• 1 c. cooked white beans
• 3 x shallots roasted, peeled,
•     and sliced thinly
• 1 Tbsp. honey
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 x salmon fillets - (6 ounce ea)
•     Extra virgin olive oil as needed
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 1/2 lb young kale stems and leaves
•     coarsely minced
• 3 Tbsp. extra virgin olive oil
• 2 x garlic cloves finely sliced
• 1/2 c. vegetable stock or possibly water
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 Tbsp. red wine vinegar

Description

Cilantro Pesto: Combine In A Blender And Blend Till Smooth. Season With Salt And Pepper To Taste. White Bean Broth: Place Fish Stock In A Medium Saucepan Over High Heat And Cook…

Cook Eat Share