salmon w/cumin-coriander crema and chipotl
- Categories
- Fish
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 6 | 8-oz salmon fillets; skin intact |
| 1 cup | Fresh oregano leaves; stemmed & finely minced |
| 1 cup | Fresh basil leaves; stemmed & finely minced |
| 1 cup | Fresh parsley leaves; stemmed & finely minced |
| ½ cup | Olive oil |
| 1½ tablespoon | Cumin seed |
| 1 tablespoon | Coriander seed |
| 1 cup | Plain yogurt |
| 2 tablespoons | Heavy cream |
| ½ | Fresh cilantro; stemmed and chopped |
| 2 | Cloves garlic |
| 1 | Lemon; juice of |
| 1 | Egg |
| 1 teaspoon | Ground red chile; preferably Chimayo |
| 1 | Chipotle chile in Adobo |
| ½ | Lemon; juice of |
| 1 | Clove garlic |
| 1¼ cup | Olive oil |
CUMIN-CORIANDER CREMA
CHIPOTLE SALSA
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