Salmon With Pine Nut Crust and Ancho-Tomato Pesto

Course : Fish
Serves: 4
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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 fillet salmon 6 ounce
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 / Directions:

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.

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