Recipe - Chipotle Salmon

SALMON
6 Whole salmon fillets; skin
intact
1 cup Fresh oregano leaves; minced
1 cup Fresh basil leaves; finely
minced
1 cup Fresh parsley leaves; finely
minced
One half cup Olive oil

CUMINCORIANDER CREAM
1 One half tablespoon Cumin seed
1 tablespoon Coriander seed
1 cup Plain yogurt
2 tablespoon Heavy cream
One half bn Fresh cilantro; stemmed and
chopped
2 Cloves garlic
1 Lemon; juice of

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 finemesh 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 One fourth 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 justsmoking, 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 cream 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 cream.

Recipe by: Cafe Pasqual's Chef Jason Aufrichtig

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 03, 1998