Salmon 'Carpaccio' with Warm Maitake-Thai Basil Salad

1. 1

   Lay each piece of salmon on a sheet of plastic wrap, about 1 0 by 16 inches.

2. 2

   Fold sheet in half and pound flat with a mallet or saute pan.

3. 3

   Open sheet and lay carpaccio on individual salad plates.

4. 4

   Wrap tightly and keep in the refrigerator.

5. 5

   In a saute pan coated lightly with olive oil, saute the shallots for 1 minute then add the maitakes.

6. 6

   Season and cook for 1 minute.

7. 7

   Meanwhile, whisk together the ponzu, Dijon and olive oil.

8. 8

   Season and check for flavor.

9. 9

   Pull the pan off of the heat and add basil and a tablespoon of the vinaigrette.

10. 10

    Check for seasoning.

11. 11

    PLATING: Remove salmon from the refrigerator 5 minutes before serving and season with fleur de sel and black pepper.

12. 12

    Place warm maitakes on top of the salmon and drizzle with vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.