| 18 | 19 | 20 | 21 | 22 |
| 1 | 21 | 42 | 62 | 83 |
|
Salmon w/ Cumin-Coriander Crema & Chipotle Salsa
Salmon w/ Cumin-Coriander Crema &
Chipotle Salsa
From: garhow@hpubmaa.esr.HP.COM (Garry Howard)
Date: 13 Oct 1993 12:57:30 GMT
Servings: 6
----------------------------------Salmon-----------------------------------
6
1
1
1
8 oz salmon fillets
skin intact
c fresh oregano leaves
stemmed & finely minced
c fresh basil leaves
stemmed & finely minced
c fresh parsley leaves
stemmed & finely minced
/2 c olive oil
----------------------Cumin-Coriander crema-------------------------------
1/2 T Cumin seed
-
-
-
-
1
-
1
1
1
2
T Coriander seed
c Plain yogurt
T Heavy cream
1/2 bunch fresh cilantro
-stemmed and chopped
2
cloves garlic
juice of 1 lemon
-----------------------------Chipotle Salsa--------------------------------
1
1
egg
t ground red chile
-preferably Chimayo
1
1
chipotle chile in adobo
juice of 1/2 lemon
clove garlic
1
1/4 c olive oil
From: Cafe Pasqual's Cookbook by Katharine Kagel - ISBN 0-8118-0293-0
Cafe Pasqual's is a popular restaurant in Santa Fe, NM
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.
http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/salmon/salmon-coriander-crema.html (1 of 2) [12/17/1999 11:54:03 AM]
Page
Quick Jump
|