| 6 | | Salmon fillets with skin intact; (8 oz each) |
| 1 | c | Fresh oregano leaves; stemmed, finely minced |
| 1 | c | Fresh basil leaves; stemmed, finely minced |
| 1 1/2 | c | Fresh parsley leaves; stemmed, finely minced |
| 1/2 | c | Olive oil; (or less to saute fish) |
| | FOR THE CUMIN-CORIANDER CREM |
| 1 | tb | Plus 3/4 teaspoon cumin seeds |
| 1 | tb | Coriander seeds |
| 1 | c | Plain low-fat yogurt |
| 2 | tb | Heavy cream |
| 1/2 | bn | Fresh cilantro; (coriander), stemmed and coarsely chopped |
| 1 | | Clove garlic; finely minced |
| 1 | | Lemon; juice of |
| | FOR THE CHIPOTLE SALSA |
| 1 | | Egg |
| 1 | ts | Chimayo chile powder |
| 1 | | Chipotle chile in adobo |
| 1/2 | | Lemon; Juice of |
| 1 | | Clove garlic |
| 1 1/4 | c | Olive oil |
