Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         cups          bread crumbs -- soft french bread
1         cup           pine nuts -- toasted
2 1/2     tablespoons   olive oil
1         teaspoon      cumin
1         teaspoon      oregano
4         6 ounce       salmon fillet
2/3       cup           clam juice
2/3       cup           nonfat chicken broth
2         tablespoons   red wine -- dry
1         teaspoon      brown sugar
1         cup           ancho-tomato pesto

Preparation:

Preheat oven to 450F. Oil rimmed baking sheet. Grind first 5 ingredients in processor. Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Press nut mixture on top of fish, dividing evenly. Bake salmon until opaque in center, about 10 minutes. Meanwhile, bring clam juice, stock, wine and sugar to boil in heavy large skillet. Mix in 1 cup Ancho Tomato Pesto. Simmer until sauce is reduced to 1 1/4 cups, about 8 minutes. Season to taste with salt and pepper. Transfer fish to plates. Spoon sauce around fish and serve.