*  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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