Chipotle peppers are smoked jalapenos that you can buy dried, pickled or canned in adobo sauce. I use the canned chipotles and brush the salmon with the adobo sauce. These are available in Latin and South American food stores and specialty shops. If fresh herbs are not available, use 1 teaspoon of dried.
4 6-ounce salmon fillets
1 tablespoon adobo sauce
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh coriander
1 tablespoon olive oil
Salt and freshly ground pepper
1 tablespoon ground coriander
1 cup low-fat yogurt
¼ cup whipping cream
1 teaspoon chopped chipotle pepper, or more to taste
1 teaspoon lime juice
¼ cup chopped coriander
Preheat oven to 450 F. Brush salmon fillets with adobo sauce. Combine chopped herbs with oil and press all over salmon flesh. Place in oiled baking dish. Sprinkle with salt and pepper. Bake for 10 to 12 minutes depending on thickness or until slightly pink in centre.
Combine ground coriander, yogurt, whipping cream, chipotle, lime juice and fresh coriander. Season well. Place salmon on top of potatoes (see below) and drizzle with cream.