Pan Roasted Salmon With White Bean-Ancho Chile Broth, Cilantro Pesto & Roasted Shallots With Sauteed Kale Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Olive oil

Four 6 ounce salmon fillets,

6 cups fish stock

1/4 cup freshly grated parmesan cheese

2 cups cilantro leaves

1/2 cup olive oil

2 ancho chiles, soaked, seeded and julienned

3 tablespoons fresh lime juice

2 tablespoons pumpkin seeds

Salt and pepper

1 cup cooked white beans

Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking fo

3 shallots, roasted, peeled and sliced thinly

2 cloves garlic

1 tablespoon honey

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