Salmon with Chipotle Sesame Vinaigrette & Fried Basmati Rice

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.