Salmon 'Carpaccio' with Warm Maitake-Thai Basil Salad

Name: Salmon 'Carpaccio' with Warm Maitake-Thai Basil Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: Yield: 4 servings
Cuisine: asian
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

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Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: Yield: 4 servings

Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: Yield: 4 servings

Ingredients

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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.