INGREDIENTS

INSTRUCTIONS

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 filet, 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 I 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  mayonnaiselike 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 just smoking, 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 thick- ness 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
crema onto individual plates, dividing it equally  among them. Place I
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.  Formatted by JoAnn Pellegrino via Buster
5/98  Recipe by: Chef J Aufrichtig/Cafe Pasqual's Cookbook  Posted to
MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on  May 12,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 564
Calories From Fat: 447
Total Fat: 50.6g
Cholesterol: 46.3mg
Sodium: 237.9mg
Potassium: 874.9mg
Carbohydrates: 23.3g
Fiber: 12.6g
Sugar: 4.5g
Protein: 12.9g