Salmon 'Carpaccio' with Warm Maitake-Thai Basil Salad

  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: Yield: 4 servings
Save Recipe


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


  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Smoked Salmon Dip

Salmon with Sweet and Spicy Rub

Baked Salmon with Honey Mustard Sauce

Salmon Two Ways with Caper Sauce

Smoked Salmon and Apple Carpaccio

Smoked Salmon and Frisee Carpaccio

Smoked Salmon and Frisee Carpaccio

Spicy Salmon Tartar with Asian Pears and 2 Vinegar Syrup