-----------------------------------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 tb Cumin seed

      1 tb Coriander seed

      1 c  Plain yogurt

      2 tb Heavy cream

    1/2    Bunch fresh cilantro

           -stemmed and chopped
      2    Cloves garlic

           Juice of 1 lemon
-------------------------------CHIPOTLE SALSA-------------------------------
      1    Egg

      1 ts Ground red chile

           -preferably Chimayo
      1    Chipotle chile in adobo

           Juice of 1/2 lemon
      1    Clove garlic

  1 1/4 c  Olive oil

  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.
  ~--