Salmon w/ Chipotle Sesame Vinaigrette & Fried Basmati Rice

***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.