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.
