Ingredients
- 1/3 cup pecans, 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
- Salt and freshly ground pepper
- Four 6- to 7-ounce salmon fillets, with skin
Description
Food & Wine
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