Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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            6 ounce  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