Instructions: Cilantro Pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste.

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.

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 to 4 minutes for medium doneness.

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.

This recipe yields 4 servings.

Comments: Original title as listed is "Pan Roasted Salmon With White Bean-Ancho Chile Broth, Cilantro Pesto And Roasted Shallots With Sauteed Kale."

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