| 6 | 8-oz salmon fillets; skin intact |
| 1 Tasse | Fresh oregano leaves; stemmed & finely minced |
| 1 Tasse | Fresh basil leaves; stemmed & finely minced |
| 1 Tasse | Fresh parsley leaves; stemmed & finely minced |
| 1/2 Tasse | olive oil |
| 1 1/2 Esslöffel | Cumin seed |
| 1 Esslöffel | coriander seed |
| 1 Tasse | yogurt plain |
| 2 Esslöffel | heavy cream |
| 1/2 | Fresh cilantro; stemmed and chopped |
| 2 | cloves garlic |
| 1 | Lemon juice |
| 1 | egg |
| 1 Teelöffel | Ground red chile; preferably Chimayo |
| 1 | Chipotle chile in Adobo |
| 1/2 | Lemon juice |
| 1 | cloves garlic |
| 1 1/4 Tasse | olive oil |
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