Pan Salmon With Fresh Salsa and Roasted Cumin Chipotle Cilantro Crema

---- ---- SALMON

    6 to 8 oz salmon fillets, skin intact
    1 cup oregano leaves and finely chopped fresh driven
    1 cup finely chopped fresh basil leaves and resulted in
    1 cup salsa of fresh leaves resulted and finely chopped
    1/2 cup olive oil

---- ---- CUMIN CORIANDER CREMA

    cumin seeds 1 tablespoon 1/2
    coriander seeds 1 tablespoon
    1 cup plain yogurt
    2 teaspoon of cream soup
    1/2 bunch coriander stem fresh and chopped
    2 cloves garlic
    Juice of 1 lemon

---- ---- CHIPOTLE SALSA

    1 egg
    1 teaspoon of tea hot red pepper, preferably Chimayo
    1 chipotle chili in adobo (found in Latino supermarkets)
    1/2 lemon juice
    1 garlic clove
    1 1/4 cup olive oil

Rinse and dry each salmon fillet. Check the processes running your hands on the side of beef tenderloin. Use pliers or tweezers to remove the bones. In a small bowl, combine the oregano, basil and parsley. Pat herbs on the side of each fillet flesh covering well. Refrigerate until ready to cook.

To prepare the cream, mix the coriander seeds and cumin in a small dry skillet over medium heat. Remove from heat and let cool. Place the spices in a spice mill or coffee grinder and crush the seeds. In a small bowl, mix the ground seeds with all the other ingredients crema. Pour through a fine sieve into a bowl to remove the coriander leaves. To prepare the sauce, place all ingredients except olive oil in a food processor with the metal blade or in a blender. Mix well. With the motor running, slowly pour in the oil in a thin stream, stable, continuing the process as a mayonnaise sauce is achieved. Transfer to a bowl, cover and refrigerate until ready to serve. About 15 minutes before serving, place a frying pan "large enough to hold the salmon, with plenty of space, over medium heat. Add the olive oil. When the oil is just smoking, place the fillets in the pan, the sides of herbs down. Cooking times vary according to the taste and thickness of the fillet. To serve spoon cream on individual plates, dividing equally between them. Place a salmon fillet on each plate, sides with herbs to cover half of the cream.