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