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Pan Seared Salmon | Ethnic Recipes » Mexican Recipes

Pan Seared Salmon

Serving Size : 6
for prepare Pan Seared Salmon
Amount Measure Ingredient - Preparation Method
pan seared salmon
6 8 oz salmon fillets - skin intact
1 cup fresh oregano leaves - minced
1 cup fresh basil leaves - minced
1 cup fresh parsley leaves - minced
pan seared salmon
1/2 cup olive oil
cumin-coriander crema
pan seared salmon
1 1/2 tablespoons cumin seed
1 tablespoon coriander seed
1 cup plain yogurt
2 tablespoons heavy cream
1/2 bunch fresh cilantro - stemmed and chopped
2 cloves garlic
1 lemon - juice of
chipotle salsa
pan seared salmon
1 egg
1 teaspoon ground red chile - preferably chimayo
1 chipotle chile in adobo
1/2 lemon - juice of
1 clove garlic
1 1/4 cups olive oil
recipe Pan Seared Salmon

Remove stems from fresh herbs before mincing. Chef Jason Aufrichtig
recipe for mexican food
created this light treatment for rich salmon. When purchasing the salmon, ask
mexican recipes
for fillets not steaks. The chipotle chile in adobo that is called for in the salsa is a canned
mexican chicken recipes
product, sold at Latino groceries. The chiles keep for weeks in the refrigerator if they are first
mexican corn tortilla recipes
transferred to a nonreactive container. They are packed in a red chile sauce, to
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which vinegar has been added, and are very piquant. There is no substitution
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for the zippy taste they add to sauces and fillings. Rinse and dry each salmon fillet. It
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is not necessary to remove the skin from the fillets. Check for pinbones
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by running your fingertips over the flesh side of the fillet. Use pliers or tweezers
mexican black bean recipe
to remove any bones. In a small bowl stir together the oregano, basil, and parsley. Pat
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the herbs onto the flesh side of each fillet, covering well. Refrigerate until ready to
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cook. To prepare the crema, combine the cumin and coriander seeds in a small, dry sautй pan over
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medium heat. Roast the seeds, shaking the pan fre quently, until the aromas are released, about 2 minutes. Remove
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from the heat and let cool. Place the spices in a spice mill or coffee grinder and grind to
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pulverize the seeds. Alternatively, pulverize in a mortar using a pestle. In a
mexican rice recipes
small bowl, combine the ground seeds with all the remaining crema ingredients. Let sit for
fresh mexican salsa recipe
30 minutes so the flavors can develop and blend. Pour through a fine-mesh strainer into a bowl to
Pan Seared Salmon
remove the cilantro leaves. You will have about 1 cup. (The crema
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will keep for up to 1 week in the refrigerator.) To prepare the salsa, place all the ingredients, except
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the olive oil, in a food processor fitted with the metal blade or in a blender. Blend
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thoroughly. With the motor running, slowly pour in the olive oil in a thin, steady stream, continuing
mexican candy recipes
to process until a mayonnaise-like sauce is achieved. Transfer to a bowl, cover, and refrigerate until serving. You will
mexican fish recipes
have about 1 1/4 cups. (The salsa will keep for up to 2 days in the refrigerator.) About 15 minutes
mexican salad recipes
before serving, place a sautй pan large enough to hold the salmon, with room
recipe for mexican food
to spare, over medium heat. Add the olive oil. When the oil is just smoking,
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put the fillets in the pan, herb sides down. Cook 4 to 5 minutes, then turn
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and cook on the second side until done, 4 to 5 minutes longer. Cooking times vary according to taste
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and the thickness of the fillet. At Cafe Pasqual's fish is considered done when the middle
mexican rice recipes
is still moist and a bit darker than the surrounding light pink flesh. To serve, spoon the crema onto individual

mexican fish recipes

plates, dividing it equally among them. Place 1 salmon fillet on each plate, herbed sides up,
mexican black bean recipe
to cover half the crema. Drizzle the salsa decoratively onto the fillet and then onto the visible
mexican candy recipes
half of the crema. Pan-seared Salmon with Roasted Cumin-Coriander Crema & Chipot

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