This dish transforms simple salmon into a restaurant-quality centerpiece. The fillets are crusted with a fresh trio of oregano, basil, and parsley, then pan-seared until the skin is crispy and the flesh is tender. It rests on a bed of Cumin-Coriander Crema, a cooling yogurt sauce brightened with lemon and cilantro, which cuts through the richness of the fish. The star, however, is the Chipotle Salsa—a silky, emulsified sauce made by blending chipotle peppers in adobo with garlic, egg, and olive oil. It offers a perfect balance of smoky heat and creamy texture. Ideal for a special weeknight dinner or a summer gathering, this recipe delivers bold Southwestern flavors with elegant simplicity.
Salmon w/ Cumin-Coriander Crema & Chipotle Salsa
Description
This dish transforms simple salmon into a restaurant-quality centerpiece. The fillets are crusted with a fresh trio of oregano, basil, and parsley, then pan-seared until the skin is crispy and the flesh is tender. It rests on a bed of Cumin-Coriander Crema, a cooling yogurt sauce brightened with lemon and cilantro, which cuts through the richness of the fish. The star, however, is the Chipotle Salsa—a silky, emulsified sauce made by blending chipotle peppers in adobo with garlic, egg, and olive oil. It offers a perfect balance of smoky heat and creamy texture. Ideal for a special weeknight dinner or a summer gathering, this recipe delivers bold Southwestern flavors with elegant simplicity.Ingredients
Directions
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Rinse and dry each salmon fillet thoroughly. It is not necessary to remove the skin. Check for pinbones by running your fingertips over the flesh side of the fillet; use pliers or tweezers to remove any bones found.
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In a small bowl, stir together the oregano, basil, and parsley. Pat the herb mixture onto the flesh side of each fillet, covering well. Refrigerate until ready to cook.
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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 fragrant, about 2 minutes. Remove from heat and let cool. Grind the spices in a spice mill, coffee grinder, or mortar and pestle until pulverized.
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In a small bowl, combine the ground seeds with the yogurt, heavy cream, cilantro, 2 cloves of garlic, and the juice of 1 lemon. Pour through a fine-mesh strainer into a bowl to remove the cilantro stems and leaves. You will have about 1 cup. Cover and refrigerate until serving.
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To prepare the salsa, place the egg, ground red chile, chipotle chile in adobo, juice of 1/2 lemon, 1 clove garlic, and 1/4 cup of the olive oil in a food processor fitted with the metal blade or in a blender. Blend thoroughly.
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With the motor running, slowly pour in the remaining 1 cup of olive oil in a thin, steady stream, continuing to process until a mayonnaise-like emulsion is achieved. Transfer to a bowl, cover, and refrigerate until serving.
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About 15 minutes before serving, place a sauté pan large enough to hold the salmon in a single layer over medium heat. Add a drizzle of olive oil. When the oil is just smoking, put the fillets in the pan, herb sides down.
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Cook for 4 to 5 minutes, then turn and cook on the second side (skin side) until done, 4 to 5 minutes longer. Cooking times vary according to taste and the thickness of the fillet. The fish is done when the middle is still moist and slightly darker than the surrounding flesh.
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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
Storage: The Chipotle Salsa will keep for up to 2 days in the refrigerator. The Cumin-Coriander Crema will keep for up to 1 week in the refrigerator.
Substitutions: If you cannot find chipotle chiles in adobo, you may use a different smoked hot pepper, though the flavor will differ. Ensure any substitute is well-drained.
Tips: When purchasing salmon, ask for fillets rather than steaks for easier cooking and presentation. The chipotle chiles are packed in a red chile sauce with vinegar; they are very piquant and add a unique zippy taste to sauces and fillings that is hard to replicate.
