| 1 | Chef jason aufrichtig created this light treatment for rich salmon. |
| 2 | When purchasing the salmon, ask for fillets not steaks. |
| 3 | The chipotle chile in adobo that is called for in the salsa is a canned product, sold at latino groceries. |
| 4 | The chiles keep for weeks in the refrigerator if they are first transferred to a nonreactive container. |
| 5 | They are packed in a red chile sauce, to which vinegar has been added, and are very piquant. |
| 6 | There is no substitution for the zippy taste they add to sauces and fillings. |
| 7 | Rinse and dry each salmon fillet. |
| 8 | It is not necessary to remove the skin from the fillets. |
| 9 | Check for pinbones by running your fingertips over the flesh side of the fillet. |
| 10 | Use pliers or tweezers to remove any bones. |
| 11 | In a small bowl stir together the oregano, basil, and parsley. |
| 12 | Pat the herbs onto the flesh side of each fillet, covering well. |
| 13 | Refrigerate until ready to cook. |
| 14 | To prepare the crema, combine the cumin and coriander seeds in a small, dry saute pan over medium heat. |
| 15 | Roast the seeds, shaking the pan frequently, until the aromas are released, about 2 minutes. |
| 16 | Remove from the heat and let cool. |
| 17 | Place the spices in a spice mill or coffee grinder and grind to pulverize the seeds. |
| 18 | Alternatively, pulverize in a mortar using a pestle. |
| 19 | In a small bowl, combine the ground seeds with all the remaining crema ingredients. |
| 20 | Let sit for 30 minutes so the flavors can develop and blend. |
| 21 | Pour through a fine-mesh strainer into a bowl to remove the cilantro leaves. |
| 22 | You will have about 1 cup. |
| 23 | (the crema will keep for up to 1 week in the refrigerator). |
| 24 | 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. |
| 25 | Blend thoroughly. |
| 26 | With the motor running, slowly pour in the olive oil in a thin, steady stream, continuing to process until a mayonnaiselike sauce is achieved. |
| 27 | Transfer to a bowl, cover, and refrigerate until serving. |
| 28 | You will have about 1 ?cups. |
| 29 | (the salsa will keep for up to 2 days in the refrigerator). |
| 30 | About 15 minutes before serving, place a saute" pan large enough to hold the salmon, with room to spare, over medium heat. |
| 31 | Add the olive oil. |
| 32 | When the oil is just smoking, put the fillets in the pan, herb sides down. |
| 33 | Cook 4 to 5 minutes, then turn and cook on the second side until done, 4 to 5 minutes longer. |
| 34 | Cooking times vary according to taste and the thickness of the fillet. |
| 35 | At cafe pasqual"s fish is considered done when the middle is still moist and a bit darker than the surrounding light pink flesh. |
| 36 | To serve, spoon the crema onto individual plates, dividing it equally among them. |
| 37 | Place 1 salmon fillet on each plate, herbed sides up, to cover half the crema. |
| 38 | Drizzle the salsa decoratively onto the fillet and then onto the visible half of the crema. ~-- |
