| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 1 1/2 |
|
Chipotle peppers packed in adobo sauce |
| 2 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped shallots |
| 1 |
sm |
Bunc cilantro; chopped |
| 2 1/4 |
c |
Seasoned rice vinegar |
| 1 1/2 |
lb |
Salmon fillet cut into 12 strips |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Seeded and diced cucumber |
| 1/2 |
c |
Cored and sliced pear |
| 1/2 |
c |
Pared and julienned jicama |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Julienned pickled beets |
| 1/2 |
c |
Cilantro sprigs |
INSTRUCTIONS
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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