Pan Seared Salmon With Roasted Cumin Coriander Crema & Chipotle Salsa
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salmon:
6 Salmon fillets (8 oz ea) --
-o skin intact
1 c Fresh oregano leaves -- stemmed,
- finely minced
1 c Fresh basil leaves -- stemmed,
- finely minced
1 c Fresh parsley leaves -- stemmed,
- finely minced
1/2 c Olive oil
Cumin Coriander Crema:
1 1/2 tb Cumin seed
1 tb Coriander seed
1 c Plain yogurt
2 tb Heavy cream
1/2 bn Fresh cilantro -- stemmed,
- chopped
2 cl Garlic
1 Lemon -- juice of
Chipotle Salsa:
1 Egg
1 ts Ground red chile --
- preferably Chimayo
1 Chipotle chile in adobo
1/2 Lemon -- juice of
1 cl Garlic
1 1/4 c Olive oil
Chef Jason Aufrichtig created this light treatment for rich salmon.
When purchasing the salmon, ask for fillets not steaks. The
chipotle chile in adobo that is called for in the salsa is a canned
product, sold at Latino groceries. The chiles keep for weeks in the
refrigerator if they are first transferred to a nonreactive
container. They are packed in a red chile sauce, to which vinegar
has been added, and are very piquant. There is no substitution for
the zippy taste they add to sauces and fillings.
Rinse and dry each salmon fillet. It is not necessary to remove the
skin from the fillets. Check for pinbones by running your
fingertips over the flesh side of the fillet. Use pliers or
tweezers to remove any bones.
In a small bowl stir together the oregano, basil, and parsley. Pat
the herbs onto the flesh side of each fillet, covering well.
Refrigerate until ready to cook.
To prepare the crema, combine the cumin and coriander seeds in a
small, dry saute pan over medium heat. Roast the seeds, shaking the
pan frequently, until the aromas are released, about 2 minutes.
Remove from the heat and let cool. Place the spices in a spice mill
or coffee grinder and grind to pulverize the seeds. Alternatively,
pulverize in a mortar using a pestle.
In a small bowl, combine the ground seeds with all the remaining
crema ingredients. Let sit for 30 minutes so the flavors can
develop and blend. Pour through a fine-mesh strainer into a bowl to
remove the cilantro leaves. You will have about 1 cup. The crema
will keep for up to 1 week in the refrigerator.
To prepare the salsa, place all the ingredients, except the olive
oil, in a food processor fitted with the metal blade or in a
blender. Blend thoroughly. With the motor running, slowly pour in
the olive oil in a thin, steady stream, continuing to process until
a mayonnaise like sauce is achieved. Transfer to a bowl, cover, and
refrigerate until serving. You will have about 1-1/4 cups. The
salsa will keep for up to 2 days in the refrigerator.
At Cafe Pasqual's fish is considered done when the middle is still
moist and a bit darker than the surrounding light pink flesh.
To serve, spoon the crema onto individual plates, dividing it
equally among them. Place 1 salmon fillet on each plate, herbed
sides up, to cover half the crema. Drizzle the salsa decoratively
onto the fillet and then onto the visible half of the crema.
