Salmon 'Carpaccio' with Warm Maitake-Thai Basil Salad (Ming Tsai) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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.
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