From: garhow@hpubmaa.esr.HP.COM (Garry Howard)
Date: 13 Oct 1993 12:57:30 GMT
Servings: 6
----------------------------------Salmon-----------------------------------
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 T Cumin seed
1 T Coriander seed
1 c Plain yogurt
2 T Heavy cream
1/2 bunch fresh cilantro
-stemmed and chopped
2 cloves garlic
juice of 1 lemon
-----------------------------Chipotle Salsa--------------------------------
1 egg
1 t ground red chile
-preferably Chimayo
1 chipotle chile in adobo
juice of 1/2 lemon
1 clove garlic
1 1/4 c olive oil
From: Cafe Pasqual's Cookbook by Katharine Kagel - ISBN 0-8118-0293-0
Cafe Pasqual's is a popular restaurant in Santa Fe, NM
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 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 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 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.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.