SALMON 'CARPACCIO' WITH WARM MAITAKE-THAI BASIL SALAD
Steps:
- 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.
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EXCELLENCEWORKSOFTHEPEN
[email protected]This dish was not to my liking. The salmon was overcooked and the salad was too sour. I would not recommend this recipe.
Oosha Kenny
[email protected]Overall, this was a good recipe. The salmon was cooked well and the salad was tasty. However, I found the dish to be a bit bland. I would recommend adding more seasoning to the salmon and salad.
Miljenko Guzic
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The salmon was cooked perfectly and the salad was very flavorful. I would recommend using less chili peppers if you don't like spicy food.
Nsanja Shafic
[email protected]This was my first time making salmon carpaccio and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.
Gai S Phocus
[email protected]I've made this dish a few times now and it's always a crowd-pleaser. The salmon is always cooked perfectly and the salad is always fresh and flavorful. I highly recommend this recipe!
TTVAlex_1234
[email protected]5 stars! This recipe is a keeper. The salmon was cooked perfectly and the salad was delicious. I especially loved the addition of the Thai basil. It really made the dish.
emmalyn rios
[email protected]This dish was a hit at my dinner party! Everyone raved about the flavors and the presentation. I will definitely be making this again for special occasions.
Chris Malgrande
[email protected]I was a bit skeptical about the combination of salmon and mushrooms, but I was pleasantly surprised by how well they worked together. The salmon was flaky and tender, while the mushrooms were meaty and flavorful. The Thai basil added a nice pop of fr
jUsTaRaNdOmPeRsOn
[email protected]This dish was a bit more challenging to make than I expected, but the results were well worth the effort. The salmon was cooked perfectly and the salad was packed with flavor. I would highly recommend this recipe to anyone who loves seafood.
Juliet Chris
[email protected]I'm not a big fan of fish, but this salmon carpaccio was a game-changer for me. The flavors were so well-balanced and the textures were perfect. I'll definitely be making this again!
Edward Ellsworth
[email protected]The combination of flavors and textures in this dish was truly exceptional. The salmon was melt-in-your-mouth tender, while the maitake mushrooms added a savory and earthy flavor. The Thai basil added a touch of spice and freshness that perfectly com
Rajitha Priyankara
[email protected]This salmon carpaccio was a delightful dish that combined the fresh flavors of salmon with the warmth and fragrance of the maitake-Thai basil salad. The salmon was thinly sliced and arranged beautifully on the plate, creating an elegant and inviting