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1
Rinse and dry each salmon fillet.
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2
It is not necessary to remove the skin from the fillets.
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3
Check for pinbones by running your fingertips over the flesh side of the fillet.
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4
Use pliers or tweezers to remove any bones.
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5
In a small bowl stir together the oregano, basil, and parsley.
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6
Pat the herbs onto the flesh side of each fillet, covering well.
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7
Refrigerate until ready to cook.
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8
To prepare the cream, combine the cumin and coriander seeds in a small, dry saute pan over medium heat.
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9
Roast the seeds, shaking the pan frequently, until the aromas are released, about 2 minutes.
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10
Remove from the heat and let cool.
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11
Place the spices in a spice mill or coffee grinder and grind to pulverize the seeds.
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12
Alternatively, pulverize in a mortar using a pestle.
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13
In a small bowl, combine the ground seeds with all the remaining crema ingredients.
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14
Let sit for 30 minutes so the flavors can develop and blend.
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15
Pour through a fine-mesh strainer into a bowl to remove the cilantro leaves.
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16
You will have about 1 cup.
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17
(The cream will keep for up to 1 week in the refrigerator.)
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18
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.
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19
Blend thoroughly.
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20
With the motor running, slowly pour in the olive oil in a thin, steady stream, continuing to process until a mayonnaiselike sauce is achieved.
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21
Transfer to a bowl, cover, and refrigerate until serving.
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22
You will have about 1 1/4 cups.
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23
(The salsa will keep for up to 2days in the refrigerator.)
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24
About 15 minutes before serving, place a saute pan large enough to hold the salmon, with room to spare, over medium heat.
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25
Add the olive oil.
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26
When the oil is just smoking, put the fillets in the pan, herb sides down.
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27
Cook 4 to 5 minutes, then turn and cook on the second side until done, 4 to 5 minutes longer.
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28
Cooking times vary according to taste and the thickness of the fillet.
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29
To serve, spoon the crema onto individual plates, dividing it equally among them.
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30
Place 1 salmon fillet on each plate, herbed sides up, to cover half the crema.
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31
Drizzle the salsa decoratively onto the fillet and then onto the visible half of the crema.
