Salmon w/ Chipotle Sesame Vinaigrette & Fried Basmati Rice

* Exported from MasterCook *

Salmon w/ Chipotle Sesame Vinaigrette & Fried Basmati Rice

Recipe By : The Dove's Nest Restaurant by Cindy Burch
Serving Size : 4 Preparation Time :0:00
Categories : Entree's & Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***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
4 scallops
4 crawfish
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.

To Assemble

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.

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