Salmon with Chipotle Sesame Vinaigrette & Fried Basmati Rice
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vinaigrette | |||
| 1 | each |
chipotle chili peppers
or smoked jalapeno |
*
|
| 1 | cup |
sesame seeds
toasted |
|
| ⅓ | cup |
fish sauce
|
*
|
| ⅔ | cup |
rice vinegar
|
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | tablespoon |
ginger
grated |
|
| 1 | tablespoon |
lemongrass
chopped |
|
| 1 | bunch |
cilantro
chopped |
*
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| 1 | tablespoon |
mint leaves
fresh, chopped |
|
| 2 | x |
lime juice
|
*
|
| Fried rice | |||
| 2 | tablespoons |
sesame oil
|
|
| 4 | cups |
basmati rice
cooked |
|
| 1 | teaspoon |
garlic
chopped |
|
| 1 | teaspoon |
ginger
grated |
|
| ⅓ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | each |
eggs
lightly beaten |
|
| 4 | each |
oysters
shucked |
|
| 4 | each |
shrimp
peeled, deveined |
*
|
| 4 | each |
scallops
|
*
|
| 4 | each |
crawfish tails
|
*
|
| 2 | teaspoons |
fish sauce
|
*
|
| 2 | tablespoons |
rice vinegar
|
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| Salmon | |||
| 4 | each |
salmon fillets
|
*
|
| 1 | x |
salt
to taste |
*
|
| 2 | tablespoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vinaigrette | |||
| 1 | each |
chipotle chili peppers
or smoked jalapeno |
*
|
| 237 | ml |
sesame seeds
toasted |
|
| 79 | ml |
fish sauce
|
*
|
| 158 | ml |
rice vinegar
|
|
| 15 | ml |
garlic
chopped |
|
| 15 | ml |
ginger
grated |
|
| 15 | ml |
lemongrass
chopped |
|
| 1 | bunch |
cilantro
chopped |
*
|
| 15 | ml |
basil
fresh, chopped |
|
| 15 | ml |
mint leaves
fresh, chopped |
|
| 2 | x |
lime juice
|
*
|
| Fried rice | |||
| 3E+1 | ml |
sesame oil
|
|
| 946 | ml |
basmati rice
cooked |
|
| 5 | ml |
garlic
chopped |
|
| 5 | ml |
ginger
grated |
|
| 79 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1 | each |
eggs
lightly beaten |
|
| 4 | each |
oysters
shucked |
|
| 4 | each |
shrimp
peeled, deveined |
*
|
| 4 | each |
scallops
|
*
|
| 4 | each |
crawfish tails
|
*
|
| 1E+1 | ml |
fish sauce
|
*
|
| 3E+1 | ml |
rice vinegar
|
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| Salmon | |||
| 4 | each |
salmon fillets
|
*
|
| 1 | x |
salt
to taste |
*
|
| 3E+1 | ml |
sesame oil
|
|
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.
