Grilled Salmon With Cilantro-Pecan Pesto

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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

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