Salmon w/ Chipotle Sesame Vinaigrette & Fried Basmati Rice
***For The Vinaigrette*** 1 chipotle or smoked jalapeno
1 cup toasted sesame seeds
1/3 cup fish sauce
2/3 cup rice vinegar
1 tablespoon chopped garlic
1 tablespoon grated ginger
1 tablespoon chopped lemon grass
1 bunch cilantro -- chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
Juice of 2 limes ***For The Fried Rice*** 2 tablespoons sesame oil
4 cups cooked Basmati rice
1 teaspoon chopped garlic
1 teaspoon grated ginger
1/3 cup soy sauce
2 tablespoons brown sugar
1 egg -- lightly beaten
4 oysters -- shucked
4 shrimp -- peeled, deveined
2 teaspoons fish sauce
2 tablespoons rice vinegar
1/2 cup sliced green onions
***For The Salmon*** 4 salmon fillets
Salt -- to taste 2 tablespoons sesame oil
Salmon w/ Chipotle Sesame Vinaigrette & Fried Basmati Rice w/ Shellfish, (entire title)
For The Vinaigrette:
Combine the pepper, sesame seeds, fish sauce, vinegar, garlic, ginger, lemon grass, cilantro, basil, mint and lime juice in a blender container.
Process until thoroughly mixed.
For The Fried Rice:
Heat the oil in a large skillet until it begins to smoke. Add the rice and saute for 1 minute. Add the garlic, ginger, soy sauce and brown SLIgar. Saute until the rice is dark brown, stirring frequently.
Cook the egg in a small nonstick skillet until set, forming a thin omelet. Slice into thin strips and add to the rice mixture. Add the oysters, shrimp, scallops, crawfish, fish sauce, vinegar and green onions.
Cook for 4 minutes or until the seafood is cooked through.
For The Salmon:
Season the salmon with salt. Heat the sesame oil in a nonstick skillet over medium heat. Add the salmon. Cook for 4 minutes. Turn and cook for 2 minutes longer.
Spoon a mound of the rice in the center of each serving plate and top with the salmon.
Drizzle the vinaigrette around the plate. Serve immediately.