Chipotle Cole Slaw:
1/4 cup champagne wine vinegar
1/4 cup fresh lime juice
2 tablespoons Dijon mustard
1 1/3 tablespoons Chipotle pepper in adobo, pureed
4 garlic cloves, chopped
1 1/2 cups olive oil
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1/2 red pepper, julienne
1 large carrot, julienne
1/4 red onion, sliced
1 jalapeno, julienne
1/4 fennel bulb, julienne (optional)
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
- To make Chipotle vinaigrette, add first 5 ingredients into a food processor and puree until smooth. With the processor running, add the olive oil in a steady stream to emulsify the vinaigrette. Add salt and taste to adjust seasoning.
- Toss all of the vegetables together. Add the salt, pepper, sugar and Chipotle vinaigrette. Toss to combine.
- Let coleslaw sit refrigerated overnight.
For Salmon:
4 (6-ounce) salmon fillets
Olive oil, as needed
Salt and pepper
1/2-cup barbecue sauce (any kind)
- Preheat oven to 400 degrees F.
- Season salmon with oil, salt and pepper. Brush with the barbecue sauce.
- Place salmon on an oiled baking sheet. Bake for 8 to 10 minutes. Remove from oven and brush once more with barbecue sauce. Serve with Chipotle cole s1aw.
Yield: 4 servings
Recipe courtesy DM Cuisine Ltd., created by Chef Daniel Mattrocce
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