Salmon With Pine Nut Crust and Ancho-Tomato Pesto

Course :	Salmon
From:	HungryMonster.com
Serves:	4

Ingredients:

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 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.

Nutritional Information:

712 Calories (kcal); 35g Total Fat; (43% calories from fat); 51g Protein; 50g Carbohydrate; 88mg Cholesterol; 831mg Sodium