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

Instructions

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.