*  Exported from  MasterCook  *

       Salmon With Chipotle Sesame Vinaigrette & Fried Basmati Rice

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Vinaigrette:
   1                    Chipotle or smoked jalapeno
   1      c             Toasted sesame seeds
     1/3  c             Fish sauce
     2/3  c             Rice vinegar
   1      tb            Garlic -- chopped
   1      tb            Ginger -- grated
   1      tb            Lemon grass -- chopped
   1      bn            Cilantro -- chopped
   1      tb            Fresh basil -- chopped
   1      tb            Fresh mint -- chopped
   2                    Limes -- juice of
                        Fried Rice:
   2      tb            Sesame oil
   4      c             Cooked Basmati rice
   1      ts            Garlic -- chopped
   1      ts            Ginger -- grated
     1/3  c             Soy sauce
   2      tb            Brown sugar
   1                    Egg -- lightly beaten
   4                    Oysters -- shucked
   4                    Shrimp -- peeled, deveined
   4                    Scallops
   4                    Crawfish
   2      ts            Fish sauce
   2      tb            Rice vinegar
     1/2  c             Green onions -- sliced
                        Salmon:
   4                    Salmon fillets
                        Salt -- to taste
   2      tb            Sesame oil

Salmon With Chipotle Sesame Vinaigrette & Fried Basmati Rice With
Shellfish

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.

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 sugar. 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.

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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