Title: Chipotle salmon
 Categories: Mexican
      Yield: 1 Servings
 
MMMMM---------------------------SALMON--------------------------------
      6    Whole salmon fillets; skin
           -intact
      1 c  Fresh oregano leaves; minced
      1 c  Fresh basil leaves; finely
           -minced
      1 c  Fresh parsley leaves; finely
           -minced
    1/2 c  Olive oil

MMMMM-------------------CUMIN-CORIANDER CREAM------------------------
  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
           -chopped
      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
  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
  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.
  
  Recipe