Recipe - Pan-Seared Salmon Wcumin-Coriander Cremachipotle Salsa

6 Salmon fillets with skin
intact; (8 ounce each)
1 cup Fresh oregano leaves;
stemmed, finely minced
1 cup Fresh basil leaves; stemmed,
finely minced
1 One half cup Fresh parsley leaves;
stemmed, finely minced
One half cup Olive oil; (or less to saute
fish)

FOR THE CUMINCORIANDER CREM
1 tablespoon Plus Three fourths teaspoon cumin
seeds
1 tablespoon Coriander seeds
1 cup Plain lowfat yogurt
2 tablespoon Heavy cream
One half bn Fresh cilantro; (coriander),
stemmed and coarsely
chopped
1 Clove garlic; finely minced
1 Lemon; juice of

FOR THE CHIPOTLE SALSA
1 Egg
1 teaspoon Chimayo chile powder
1 Chipotle chile in adobo
One half Lemon; Juice of
1 Clove garlic
1 One fourth cup Olive oil

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 filet, 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 I 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 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 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 thick ness
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 I 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.

Formatted by JoAnn Pellegrino via Buster 5/98

Recipe by: Chef J Aufrichtig/Cafe Pasqual's Cookbook

Posted to MCRecipe Digest by J Pellegrino gigimfg@ix.netcom.com on May
12, 1998