Salmon with Cilantro-Pecan pesto

Ingredients

• 1/3 cup pecans, chopped
• 2-1/2 cups lightly packed cilantro
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chicken stock or low-sodium broth
• 1 tablespoon sherry vinegar
• 1/4 cup extra-virgin olive oil 
• Mrs Dash's Garlic and Herb seasoning 
• Mrs Dash's Table Blend or Original Blend 
• Freshly ground pepper
• Four 6-ounce salmon fillets, with skin

Directions

1. Light the grill. Preheat the oven to 350°. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.
2. In a food processor, combine the pecans with the cilantro, cheese, stock and vinegar and process to a puree. With the machine on, gradually add the olive oil in a thin stream. Season the pesto with Mrs Dash's Garlic and Herb seasoning and ground pepper.
3. Oil the grill grates. Season the salmon with Mrs Dash's seasoning and pepper and grill the fillets skin side down, over moderately high heat until nicely charred and crisp, about 4 minutes. Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Spoon the pesto onto plates. Top with the fillets, skin side up, and serve.

Make Ahead The cilantro pesto can be refrigerated overnight. Bring to room temperature before serving.