Pan-seared salmon w/ roasted cumin-coriander crema & chip

6 servings

Ingredients

Quantity Ingredient
6 8 oz salmon fillets skin intact
1 cup Fresh oregano leaves stemmed & finely minced
1 cup Fresh basil leaves
1½ tablespoon Cumin seed
1 tablespoon Coriander seed
1 cup Plain yogurt
2 tablespoons Heavy cream
1 Egg
1 teaspoon Ground red chile preferably Chimayo
1 Chipotle chile in adobo stemmed & finely minced
1 cup Fresh parsley leaves stemmed & finely minced
½ cup Olive oil
½ Bunch fresh cilantro stemmed and chopped
2 Cloves garlic
Juice of 1 lemon
Juice of 1/2 lemon
1 Clove garlic
1¼ cup Olive oil

Directions

SALMON

CUMIN-CORIANDER CREMA

CHIPOTLE SALSA

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 mayonnaiselike sauce is achieved.

Transfer to a bowl, cover, and refrigerate until serving. You will have about 1¼ cups. (The salsa will keep for up to 2 days in the refrigerator.) About 15 minutes before serving, place a saute' pan large enough to hold the salmon, with room to spare, over medium heat. Add the olive oil. When the oil is just smoking, put the fillets in the pan, herb sides down. Cook 4 to 5 minutes, then turn and cook on the second side until done, 4 to 5 minutes longer.

Cooking times vary according to taste and the thickness of the fillet. 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.

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