CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PAN-SEARED SALMON WITH CUMIN-CORIANDER CREMA & CHIPOTLE SALSA

Shelly's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Fish and Seafood
    Prep Time:       Cook Time:       Total Time:  

Salmon
6 salmon fillets -- 8 oz, skin intact
1 cup fresh oregano -- stemmed & finely minced
1 cup fresh basil -- stemmed & finely minced
1 cup fresh parsley -- stemmed & finely minced
1/2 cup olive oil

Cumin-Coriander Crema
1 1/2 teaspoons Cumin seed
1 teaspoon Coriander seed
1 cup yogurt -- plain
2 teaspoons Heavy cream
1/2 bunch fresh cilantro -- stemmed and chopped
2 cloves garlic
juice of 1 lemon

Chipotle Salsa
1 egg
1 teaspoon ground red chile -- preferably Chimayo
1 chipotle chile in adobo
juice of 1/2 lemon
1 clove garlic
1 1/4 cups olive oil

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 sauté pan large enough to hold the salmon, with room to spare, over medium heat. Add the olive oil. When the oil is just smoking, 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 crema 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 crema.




Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Turkey Enchiladas With Cumin Lime Crema
   by UltimateCook



Serves/Makes: 4 Difficulty: 2 Prep/Cook Time: 30 minutes Ingredients 1 1/4 pounds ground turkey thigh meat 1 package Taco seasoning 1 medium onion, chopped 2 cloves garlic, minced or gra




Beef And Black Bean Chili With Toasted Cumin Crema And Avocado Relish Recipe Courtesy Of Bobby Flay
   by monteen4327



1/4 c olive oil 2 lbs beef, cut into 1/2 inch cubes salt and freshly ground black pepper 1 large red onion, finely diced 4 cloves garlic, finely chopped 3 tbl ancho chili powder 1 tbl pasilla ch




Pan Seared Pan Seared Salmon
   by sgre52160



8 oz salmon Oil to coat pan Salt and pepper to taste 4 oz baby spinach 2 oz diced Roma tomatoes 2 oz sliced mushrooms 2 oz white wine Honey Mustard Sauce 2 cups mayonnaise 1 tsp yellow and




Pan-seared Chicken With Italian Salsa Verde
   by sgre52160



1 tablespoon all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 (6-ounce) skinless, boneless chicken breast halves 5 teaspoons olive oil, divided 3/4 cup fr




Seared Scallops With Pineapple-cucumber Salsa
   by ICOOK2



salsa 1 cup diced peeled cucumber ( about 1 medium cucumber) 1 cup canned diced pineapple, drained 3 Tbsp chopped cilantro 1 Tbsp finely chopped red onion 2 1/2 tsps finely grated lime zest





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.