Seafood Recipes

Salmon

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

Cumin-Coriander Crema

1 1/2 Tbsp. Cumin seed
1 Tbsp. Coriander seed
1 cup Plain yogurt
2 Tbsp. Heavy cream
1/2 bunch fresh cilantro -
stemmed and chopped
2 cloves garlic
juice of 1 lemon

Chipotle Salsa

1 egg
1 tsp. ground red chile -
preferably Chimayo
1 chipotle chile in adobo
juice of 1/2 lemon
1 clove garlic
1 1/4 cup 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 sauté 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. 
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.  
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.