Ingredients
- 1/3 cup pecans, lightly toasted and chopped
- 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
- sea salt and freshly ground pepper
- 4 6- to 7-ounce salmon fillets, with skin
Description
A Fish Recipe For Grilled Salmon With Pecan Pesto
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