Side Pannel
Pan-Seared Salmon W/cumin-Coriander Cremachipotle Salsa
Pan-Seared Salmon W/cumin-Coriander Cremachipotle Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 6 Salmon fillets with skin
- -intact; (8 oz each)
- 1 c Fresh oregano leaves;
- -stemmed, finely minced
- 1 c Fresh basil leaves; stemmed,
- -finely minced
- 1 1/2 c Fresh parsley leaves;
- -stemmed, finely minced
- 1/2 c Olive oil; (or less to saute
- -fish)
Directions
FOR THE CUMIN-CORIANDER CREM
1 tb Plus 3/4 teaspoon cumin
-seeds
1 tb Coriander seeds
1 c Plain low-fat yogurt
2 tb Heavy cream
1/2 bn Fresh cilantro; (coriander),
-stemmed and coarsely
-chopped
1 Clove garlic; finely minced
1 Lemon; juice of
FOR THE CHIPOTLE SALSA
1 Egg
1 ts Chimayo chile powder
1 Chipotle chile in adobo
1/2 Lemon; Juice of
1 Clove garlic
1 1/4 c 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 fine-mesh 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 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
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.
1 tb Plus 3/4 teaspoon cumin
-seeds
1 tb Coriander seeds
1 c Plain low-fat yogurt
2 tb Heavy cream
1/2 bn Fresh cilantro; (coriander),
-stemmed and coarsely
-chopped
1 Clove garlic; finely minced
1 Lemon; juice of
FOR THE CHIPOTLE SALSA
1 Egg
1 ts Chimayo chile powder
1 Chipotle chile in adobo
1/2 Lemon; Juice of
1 Clove garlic
1 1/4 c 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 fine-mesh 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 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
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.
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