Salmon with Cumin-Coriander Crema and Chipotle Salsa
Ingredients
- 6 fillets salmon fillets (8 oz each), skin intact
- 1 cup fresh oregano leaves, finely minced
- 1 cup fresh basil leaves, finely minced
- 1 cup fresh parsley leaves, finely minced
- 0.5 cup olive oil
- 1 0.5 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 cup plain yogurt
- 2 tbsp heavy cream
- 0.5 bunch fresh cilantro, stemmed and chopped
- 2 clove garlic, minced
- 1 lemon juice only, divided
- 1 chipotle chipotle chile in adobo sauce
- 1 tsp ground red chile
- 1 0.3 cup olive oil, for salsa
Instructions
- 1
Rinse and dry salmon fillets. Check for pin bones and remove with pliers. Mix oregano, basil, and parsley together. Pat the herb mixture onto the flesh side of each fillet. Refrigerate until ready to cook.
- 2
Make the crema: Toast cumin and coriander seeds in a dry pan over medium heat until aromatic, about 2 minutes. Cool then grind to a powder. Combine ground spices with yogurt, cream, cilantro, garlic, and lemon juice. Let sit 30 minutes. Strain. (Keeps refrigerated up to 1 week.)
- 3
Make the chipotle salsa: In a food processor, combine chipotle chile, ground red chile, remaining lemon juice, and remaining garlic. Process thoroughly. With motor running, slowly pour in 1 1/4 cups olive oil in a thin stream until a mayonnaise-like sauce forms. Refrigerate.
- 4
Heat a large sauté pan over medium heat with 2 tablespoons olive oil until just smoking. Add salmon fillets herb-side down. Cook 4 to 5 minutes per side until just done, with the center still moist.
- 5
Spoon crema onto individual plates. Place one salmon fillet on each plate, herbed side up. Drizzle chipotle salsa decoratively over the fillet and crema. Serve immediately.