Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE CHIPOTLE VINAIGRETTE
FOR THE SALMON
- 1 1/2 lb Salmon fillet cut into 12
FOR THE PEAR AND CUCUMBER SA
- 1/2 c Seeded and diced cucumber
- 1/2 c Cored and sliced pear
- 1/2 c Pared and julienned jicama
GARNISH
Preparation
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.
