Fillet of Salmon "Campfire Style" on Chipotle Vinaigrette with Pear and Cucumber Salad

Deselect All

For the Chipotle Vinaigrette:

1 1/2 chipotle peppers packed in adobo sauce

2 tablespoons chopped garlic

1 tablespoon chopped shallots

1 small bunch cilantro, chopped

2 1/4 cups seasoned rice vinegar

For the Salmon:

1 1/2 pound salmon fillet cut into 12 strips

Salt and pepper to taste

For the Pear and Cucumber Salad:

1/2 cup seeded and diced cucumber

1/2 cup cored and sliced pear

1/2 cup pared and julienned jicama

2 tablespoons lemon juice

Garnish:

1/2 cup julienned pickled beets

1/2 cup cilantro sprigs