INGREDIENTS

INSTRUCTIONS

Chef Jason Aufrichtig created this light treatment for rich salmon.
When purchasing the salmon, ask for fillets not steaks. The chipotle
chile in adobo that is called for in the salsa is a canned product,
sold at Latino groceries. The chiles keep for weeks in the
refrigerator if they are first transferred to a nonreactive  container.
They are packed in a red chile sauce, to which vinegar has  been added,
and are very piquant. There is no substitution for the  zippy taste
they add to sauces and fillings. 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 saute 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 saute' pan large enough to hold the salmon,  with room to spare, over
medium heat. Add the olive oil. When the oil  is justsmoking, 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. At Cafe
Pasqual's fish is considered done  when the middle is still moist and a
bit darker than the surrounding  light pink flesh.  To serve, spoon the
cream 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 cream.  Recipe by: Cafe Pasqual's Chef Jason
Aufrichtig  Posted to recipelu-digest by "Christopher E. Eaves"
<cea260@airmail.net> on Mar 03, 1998

A Message from our Provider:

“Either Jesus pays or you do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2201
Calories From Fat: 1497
Total Fat: 169.4g
Cholesterol: 173.4mg
Sodium: 3111.9mg
Potassium: 5326.3mg
Carbohydrates: 137.8g
Fiber: 74.6g
Sugar: 25.2g
Protein: 78g