Salmon with Chipotle Sesame Vinaigrette and Fried Basmati Rice

1. 1

   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.

2. 2

   Process until thoroughly mixed.

3. 3

   For The Fried Rice: Heat the oil in a large skillet until it begins to smoke.

4. 4

   Add the rice and saute for 1 minute.

5. 5

   Add the garlic, ginger, soy sauce and brown SLIgar.

6. 6

   Saute until the rice is dark brown, stirring frequently.

7. 7

   Cook the egg in a small nonstick skillet until set, forming a thin omelet.

8. 8

   Slice into thin strips and add to the rice mixture.

9. 9

   Add the oysters, shrimp, scallops, crawfish, fish sauce, vinegar and green onions.

10. 10

    Cook for 4 minutes or until the seafood is cooked through.

11. 11

    For The Salmon: Season the salmon with salt.

12. 12

    Heat the sesame oil in a nonstick skillet over medium heat.

13. 13

    Add the salmon.

14. 14

    Cook for 4 minutes.

15. 15

    Turn and cook for 2 minutes longer.

16. 16

    To Assemble Spoon a mound of the rice in the center of each serving plate and top with the salmon.

17. 17

    Drizzle the vinaigrette around the plate.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.