Salmon with Chipotle Sesame Vinaigrette & Fried Basmati Rice
Seared salmon over loaded seafood fried basmati rice with oysters, shrimp, scallops and crawfish, drizzled with chipotle sesame vinaigrette. A Southwestern-Asian mashup plate with bold layered flavors.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis plate is a genuine restaurant composition, three elements stacked together: seared salmon, seafood-loaded fried basmati, and a smoky chipotle sesame vinaigrette that ties everything together. The cross-cultural mashup works because each component lives in its own register, then meets on the plate.
The vinaigrette is the star and the smartest element. Chipotle pepper gets blended with toasted sesame seeds, fish sauce, rice vinegar, lemongrass and a handful of soft herbs (cilantro, basil, mint) for a dressing that hits smoky, funky, bright and grassy all at once. A full cup of sesame seeds gives it real body, it drizzles more than it pours.
The fried rice goes beyond vegetable fried rice, with crawfish, oysters, shrimp and scallops all tossed in at the end. Don’t add the seafood until the rice is already dark and crisp, or it overcooks.
Salmon cooks fast in sesame oil over medium heat, 4 minutes one side, 2 on the other, which leaves the center still rosy and moist.
Chef Tips
- Use day-old cooked basmati, fresh rice steams instead of frying and you’ll never get crisp grains
- Toast the sesame seeds in a dry pan before blending, raw seeds taste flat next to toasted ones
- Blend the vinaigrette until just barely smooth, total puree loses the interesting textural grit the sesame seeds provide
- Don’t overcook the seafood at the end, four minutes is enough for everything, overcooked oysters and scallops turn rubbery
- Rest the salmon one minute before plating, letting the juices redistribute through the fillet
Variations
- Sub the mixed seafood for all shrimp if you want to simplify
- Use sriracha in place of chipotle for a different kind of heat and more of an Asian lean
- Add a fried egg on top of each salmon fillet for Bibimbap-style richness
Ingredients
Directions
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 sauté for 1 minute. Add the garlic, ginger, soy sauce and brown SLIgar. Sauté 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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