Fillet of salmon \"campfire style\" on chipotle vinaigrette

1 servings

Ingredients

Quantity Ingredient
1½ Chipotle peppers packed in adobo sauce
2 tablespoons Chopped garlic
1 tablespoon Chopped shallots
1 small Bunc cilantro; chopped
2¼ cup Seasoned rice vinegar
1½ pounds Salmon fillet cut into 12 strips
Salt and pepper to taste
½ cup Seeded and diced cucumber
½ cup Cored and sliced pear
½ cup Pared and julienned jicama
2 tablespoons Lemon juice
½ cup Julienned pickled beets
½ cup Cilantro sprigs

Directions

FOR THE CHIPOTLE VINAIGRETTE

FOR THE SALMON

FOR THE PEAR AND CUCUMBER SA

GARNISH

Make the Vinaigrette: In a blender or food processor, combine the chipotle peppers, 2 tablespoons of the adobo sauce it is packed in, the garlic, shallots, chopped cilantro, and vinegar and puree.

Make the Salmon: Fold each salmon strip in half and skewer 2 together in an interlocking ?yin and yang? form. Season with salt and pepper. Cook the salmon for 10 to 12 minutes in a smoke-box or on a barbecue grill.

Make the Pear and Cucumber Salad: In a medium -size bowl toss together the cucumber, pear, jicama, and lemon juice.

To serve: Lightly coat the bottom of six serving plates with 1 cup plus 2 tablespoons of the chipotle vinaigrette. Place the pear and cucumber salad on the top half. Place the beets on at the last minute. Remove skewers from salmon and lay partially on the salad. Garnish with cilantro sprigs.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 120 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 43g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9334 Converted by MM_Buster v2.0n.

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