Last updated 6/12/2012 1:14:58 AM. Recipe ID 44140. Report a problem with this recipe.
Title: Chipotle salmon
Yield: 1 Servings
6 Whole salmon fillets; skin
1 c Fresh oregano leaves; minced
1 c Fresh basil leaves; finely
1 c Fresh parsley leaves; finely
1/2 c Olive oil
1 1/2 tb Cumin seed
1 tb Coriander seed
1 c Plain yogurt
2 tb Heavy cream
1/2 bn Fresh cilantro; stemmed and
2 Cloves garlic
1 Lemon; juice of
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
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
mayonnaise like 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 justsmoking, 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 cream 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 cream.
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