Salmon w/ Cumin-Coriander Crema & Chipotle Salsa

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 1 1/4 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

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.

amyl

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Seafood Recipes