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

A home-style Pan-Seared Salmon W/ Roasted Cumin-Coriander Crema & Chipot made with Salmon Fillets Skin Intact, Olive Oil Cumin Coriander Crema, Cumin Seed, Coriander Seed, and Plain Yogurt. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 6
• 1 cup
• 1 cup
• 1 cup
• 1/2 cup
• 1 1/2 tbsp
• 1 tbsp
• 1 cup
• 2 tbsp
• 1/2 bunch
• 2 clove
• 1
• 1
• 1
• 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.

21. 21

    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.

22. 22

    Add the olive oil.

23. 23

    When the oil is just smoking, put the fillets in the pan, herb sides down.

24. 24

    Cook 4 to 5 minutes, then turn and cook on the second side until done, 4 to 5 minutes longer.

25. 25

    To serve, spoon the crema onto individual plates, dividing it equally among them.

26. 26

    Place 1 salmon fillet on each plate, herbed sides up, to cover half the crema.