Salmon 'Carpaccio' with Warm Maitake-Thai Basil Salad

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


  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.