Pan-seared salmon w/ roasted cumin-coriander
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Pan-seared salmon w/ roasted cumin-coriander
  Salmon    Mexican  
Last updated 6/12/2012 12:47:36 AM. Recipe ID 8381. Report a problem with this recipe.
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      Title: Pan-seared salmon w/ roasted cumin-coriander
 Categories: Mexican
      Yield: 6 Servings
      6    8 oz salmon fillets
           -skin intact
      1 c  Fresh oregano leaves
           -stemmed & finely minced
      1 c  Fresh basil leaves
           -stemmed & finely minced
      1 c  Fresh parsley leaves
           -stemmed & finely minced
    1/2 c  Olive oil

MMMMM-------------------CUMIN-CORIANDER CREMA------------------------
  1 1/2 tb Cumin seed
      1 tb Coriander seed
      1 c  Plain yogurt
      2 tb Heavy cream
    1/2    Bunch fresh cilantro
           -stemmed and chopped
      2    Cloves garlic
           Juice of 1 lemon

MMMMM-----------------------CHIPOTLE SALSA----------------------------
      1    Egg
      1 ts Ground red chile
           -preferably Chimayo
      1    Chipotle chile in adobo
           Juice of 1/2 lemon
      1    Clove garlic
  1 1/4 c  Olive oil
  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 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 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 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.

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Recipe ID 8381 (Apr 03, 2005)

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