Ingredients
- 4 pieces salmon fillet, center cut, 2 ounces each
- 2 shallots, minced
- 2 cups prepped maitakes
- 8 large Thai basil leaves, fine julienne
- 1 tablespoon ponzu
- 1 tablespoon Dijon mustard
- 1/3 cup Marichu extra-virgin olive oil
- Fleur de sel and black pepper
Directions
Lay each piece of salmon on a sheet of plastic wrap, about 1 0 by 16 inches. Fold sheet in half and pound flat with a mallet or saute pan. Open sheet and lay carpaccio on individual salad plates. Wrap tightly and keep in the refrigerator. In a saute pan coated lightly with olive oil, saute the shallots for 1 minute then add the maitakes. Season and cook for 1 minute. Meanwhile, whisk together the ponzu, Dijon and olive oil. Season and check for flavor. Pull the pan off of the heat and add basil and a tablespoon of the vinaigrette. Check for seasoning.
PLATING: Remove salmon from the refrigerator 5 minutes before serving and season with fleur de sel and black pepper. Place warm maitakes on top of the salmon and drizzle with vinaigrette.
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By kuzniak3640_9930349
Long Beach, CA
on July 20, 2010
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This salmon dish is to die for! I took my boyfriend out for sushi in Little Tokyo, where I first tried the salmon carpaccio. I loved it so much and set to work trying to recreate it at home. I was thrilled when I found and made this recipe because it's quite similar to what I had in the sushi restaurant. I followed the exact recipe but didn't have basil so I used a little cilantro leaves and it was blissful. The salmon just melts in your mouth with the sweet, tangy, salty, (umami? flavors of the dressing. Try this dish. It is so worth the effort.
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