Preheat a large cast iron skillet on medium heat.

In a small bowl, mix the blackened seasoning and 2 tablespoons of Hidden Valley Original Dip Mix.

Pat the salmon portions dry with a paper towel.

Sprinkle both sides of the salmon with equal portions of the seasoning rub.

Add oil to the skillet and heat until it ripples.

Add the salmon to the skillet and cook for 2 minutes on each side, or until nicely browned and cooked through.

Remove salmon to a dish and set aside.

To make the pesto, rough chop the shallot and peppers.

Add the shallot, peppers, cumin, garlic, 1/4 cup of cilantro, 2 tablespoons oil, salt, and remaining Hidden Valley Original Dip Mix into a food processor or blender.

Process until smooth.

In the same cast iron skillet on medium heat, add the ale and simmer briskly for 5 minutes.

Stir in the pesto mixture and cook for a minute.

Add the tomato paste, sambal, corn, lemon juice, and chives and simmer for 5 minutes.

Turn heat to low, add the tomatoes and simmer for 5 more minutes.

Add the salmon into the skillet with the sauce and simmer for 5 more minutes to heat through.

To serve, plate each salmon portion into shallow bowls.

Ladle equal amounts of sauce over the top.

Garnish each serving with remaining cilantro and equal portions of parmesan cheese.