Pan-Seared Salmon with Roasted Cumin-Coriander Crema & Chipotl
Submitted by bdcnkeno
Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minThis is three recipes stacked into one plate, and every layer pulls its weight. Fresh oregano, basil, and parsley get pressed into the flesh of each salmon fillet so the herbs toast and crisp the moment they hit the hot pan. The payoff is a green, fragrant crust on top and silky pink salmon underneath.
The crema is where the technique shines. Toast whole cumin and coriander seeds in a dry pan until they bloom, then grind them into yogurt with cilantro, garlic, and lemon. Letting it sit 30 minutes is key, since the ground spices need time to wake up the dairy and mellow the sharp edges.
The chipotle salsa acts as the punchline. A single chipotle in adobo, a whole egg, lemon juice, and chimayo chili blend into a smoky emulsion as olive oil streams in.
Chef Tips
- Always check for pinbones before cooking. Run a fingertip along the flesh and pull any strays with tweezers. Nobody wants surprises in a showpiece dish.
- Start the fillets herb-side down in smoking-hot oil. That first sear locks the herb crust in place. Flip only once.
- Build the plate like the pros do. Pool the crema first, lay salmon across half of it, then drizzle the chipotle salsa in lines over both. Contrast is the point.
Variations
- Swap the salmon for trout or arctic char, both of which behave similarly in the pan.
- Skip the raw egg in the salsa by whisking in a spoonful of mayonnaise as the base for the emulsion.
- Use the crema as a dip for grilled shrimp or roasted sweet potatoes. It keeps a week in the fridge.
Ingredients
Directions
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 cream, combine the cumin and coriander seeds in a small, dry sauté 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 cream 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 1¼ cups. (The salsa will keep for up to 2days in the refrigerator.)
About 15 minutes before serving, place a sauté 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.
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.
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