Salmon 'Carpaccio' with Warm Maitake-Thai Basil Salad
- Yield: Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 315
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 31
- Sodium
- 345
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.