Salmon W/cumin-Coriander Crema and Chipotl
| Yield: | 6 Servings |
| Categories: | Fish |
| 6 | 8-oz salmon fillets; skin intact | |
| 1 | c | Fresh oregano leaves; stemmed & finely minced |
| 1 | c | Fresh basil leaves; stemmed & finely minced |
| 1 | c | Fresh parsley leaves; stemmed & finely minced |
| 1/2 | c | Olive oil |
| CUMIN-CORIANDER CREMA | ||
| 1 1/2 | tb | Cumin seed |
| 1 | tb | Coriander seed |
| 1 | c | Plain yogurt |
| 2 | tb | Heavy cream |
| 1/2 | Fresh cilantro; stemmed and chopped | |
| 2 | Cloves garlic | |
| 1 | Lemon; juice of | |
| CHIPOTLE SALSA | ||
| 1 | Egg | |
| 1 | ts | Ground red chile; preferably Chimayo |
| 1 | Chipotle chile in Adobo | |
| 1/2 | Lemon; juice of | |
| 1 | Clove garlic | |
| 1 1/4 | c | Olive oil |
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