Pan Roasted Salmon with White Bean-Ancho Chile Brot

Name: Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto & Roasted Shallots with Sauteed Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cilantro leaves; 2 tablespoons pumpkin seeds; 2 cloves garlic; 3 tablespoons fresh lime juice; 1/2 cup olive oil; 1/4 cup freshly grated parmesan cheese; Salt and pepper; 6 cups fish stock; 2 ancho chiles, soaked, seeded and julienned; 1 cup cooked white beans; 3 shallots, roasted, peeled and sliced thinly; 1 tablespoon honey; Salt and pepper; Four 6 ounce salmon fillets,; Olive oil; Salt and pepper; 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 f…

Servings: persons

2 cups cilantro leaves
2 tablespoons pumpkin seeds
2 cloves garlic
3 tablespoons fresh lime juice
1/2 cup olive oil
1/4 cup freshly grated parmesan cheese
Salt and pepper
6 cups fish stock
2 ancho chiles, soaked, seeded and julienned
1 cup cooked white beans
3 shallots, roasted, peeled and sliced thinly
1 tablespoon honey
Salt and pepper
Four 6 ounce salmon fillets,
Olive oil
Salt and pepper
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 for 3-4 minutes for medium doneness.

1
Combine in a blender and blend until smooth.
2
Season with salt and pepper to taste.
3
Place fish stock in a medium saucepan over high heat and cook until reduced by half.
4
Add the chiles, white beans and shallots and cook for 5 minutes.
5
Add honey.
6
Season with salt and pepper to taste.
7
Sauteed Kale: 1 1/2 pounds young kale, stems and leaves coarsely chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and pepper 2 tablespoons red wine vinegar
8
Heat olive oil in a large saucepan over medium-high heat.
9
Add the garlic and cook until soft, but not colored.
10
Raise heat to high, add the stock and kale and toss to combine.
11
Cover and cook for 5 minutes.
12
Remove cover and continue to cook, stirring until all the liquid has evaporated.
13
Season with salt and pepper to taste and add vinegar.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups cilantro leaves, 2 tablespoons pumpkin seeds, 2 cloves garlic, 3 tablespoons fresh lime juice, and more.

Yes, Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto & Roasted Shallots with Sauteed Kale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions