Fillet of Salmon "Campfire-Style" on Chipotle Vinaigr ....

Recipe Ingredients

		For Chipotle Vinaigrette
1 1/2		Chipotle peppers packed in adobo sauce
2 tablespoons	30ml	Chopped garlic
1 tablespoon	15ml	Chopped shallots
1		Cilantro - chopped
2 1/4 cups	533ml	Seasoned rice vinegar
		For The Salmon
1 1/2 lbs	681g / 24oz	Salmon fillet - cut into 12 strips
		Salt - to taste
		Freshly-ground black pepper - to taste
		For Pear and Cucumber Salad
1/2 cup	73g / 2.6oz	Seeded and diced cucumber
1/2 cup	118ml	Cored and sliced pear
1/2 cup	118ml	Pared and julienned jicama
2 tablespoons	30ml	Lemon juice
		Garnish
1/2 cup	118ml	Julienned pickled beets
1/2 cup	8g / 0.3oz	Cilantro sprigs

Recipe 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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9334) - from the TV FOOD - NETWORK

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