Chipotle Salmon Recipe

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 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. (The cream will keep for up to 1 week 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.

To serve, spoon the cream 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 cream.