Salmon 'Carpaccio' with Warm Maitake-Thai Basil Salad

Total Time:
35 min
20 min
15 min

Yield: 4 servings

  • 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
  • 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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