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Pan-Seared Salmon W/ Roasted Cumin-Coriander Crema & Chipot

Make Pan-Seared Salmon W/ Roasted Cumin-Coriander Crema & Chipot at home with Olive Oil, Heavy Cream, and Garlic. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 2 tbsp
• 2 clove
• 1 clove
• 1 1/4 cup

Method (preview)

1. 1

   Chef Jason Aufrichtig created this light treatment for rich salmon.

2. 2

   When purchasing the salmon, ask for fillets not steaks.

3. 3

   Rinse and dry each salmon fillet.

4. 4

   It is not necessary to remove the skin from the fillets.

5. 5

   Check for pinbones by running your fingertips over the flesh side of the fillet.

6. 6

   Use pliers or tweezers to remove any bones.

7. 7

   In a small bowl stir together the oregano, basil, and parsley.

8. 8

   Refrigerate until ready to cook.

9. 9

   To prepare the crema, combine the cumin and coriander seeds in a small, dry saute pan over medium heat.

10. 10

    Roast the seeds, shaking the pan frequently, until the aromas are released, about 2 minutes.

11. 11

    Remove from the heat and let cool.

12. 12

    Place the spices in a spice mill or coffee grinder and grind to pulverize the seeds.

13. 13

    Alternatively, pulverize in a mortar using a pestle.

14. 14

    In a small bowl, combine the ground seeds with all the remaining crema ingredients.

15. 15

    Let sit for 30 minutes so the flavors can develop and blend.

16. 16

    Pour through a fine-mesh strainer into a bowl to remove the cilantro leaves.

17. 17

    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.

18. 18

    Blend thoroughly.

19. 19

    With the motor running, slowly pour in the olive oil in a thin, steady stream, continuing to process until a mayonnaiselike sauce is achieved.

20. 20

    Transfer to a bowl, cover, and refrigerate until serving.