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
• 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

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Instructions

1. For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste.
2. For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste.
3. For the salmon: 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.
4. For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.