| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive18, Pdate |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Chipotle peppers packed in |
|
|
adobo sauce |
| 2 |
T |
Chopped garlic |
| 1 |
T |
Chopped shallots |
| 1 |
|
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 |
T |
Lemon juice |
| 1/2 |
c |
Julienned pickled beets |
| 1/2 |
c |
Cilantro sprigs |
INSTRUCTIONS
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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