salmon with cilantro “pesto” sauce May 3, 2008

I had a huge bunch of cilantro from the crispy asian chicken salad left over so I decided to utilize it for some sauce for the salmon!

The addition of some wegmans asian barbecue sauce (leftover from spare ribs) made it extra tasty!

Ingredients:
2 salmon filets
1 can chicken broth
1 cup rice
1 tbsp butter
bunch of cilantro
evoo
1/4 cup wegmans asian barbecue sauce
s&p

Directions:
1) Cook rice with chicken stock and butter.
2) Heat up 2 count evoo until nice and hot over medium-high heat. Saute (s&p’ed) salmon filets for ~7 minutes.
3) Mix 2 count evoo with cilantro in blender until smooth. Pour in bbq sauce and mix one more time!
4) Pour sauce over rice and salmon & Enjoy!