Thai Basil Salmon Food

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.

CENTERPIECE SALMON WITH THAI BASIL AND BROWNED BUTTER

Steps:

• Melt butter in a small saucepan over medium-high heat for about 8 minutes, swirling from time to time until it begins to foam, turn light brown, and smell nutty and caramelized. Remove from heat, stir in wakame and leave to infuse for 10 minutes.
• In a spice grinder, mini food process or mortar, blitz or pound the garlic, lime zest, ginger and 1 1/2 teaspoons flaky salt (or 3/4 teaspoon fine salt) to a paste, scraping the sides down as you go. Add the chopped basil leaves, and blitz or pound until broken down into a bright green paste.
• Strain the browned butter into a small bowl and set the now-crisp wakame aside on a plate lined with paper towels.
• Add 1 1/2 tablespoons of the garlic paste to the bowl with the butter and stir well. Add the remaining paste to a separate small bowl, stir in 1 1/2 tablespoons olive oil, and set aside.
• Place the salmon skin side down on a very large rimmed baking sheet lined with parchment, arranging it diagonally so it fits. Rub with 1 1/2 teaspoons flaky salt (or 3/4 teaspoon fine salt), then spoon the butter mixture evenly over to cover. Set aside at room temperature for about an hour. (Alternatively, you can prepare the salmon up to this point and refrigerate, covered, up to 4 hours.)
• Toss the radishes together with 1/4 teaspoon flaky salt (or 1/8 teaspoon fine salt) and 1 tablespoon lime juice and set aside.
• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius and position a rack in the top third of the oven.
• Fill a large bowl with water. Peel the sunchokes, adding them to the water as you go to prevent discoloration. Cut them into 1 1/4-inch/3-centimeter chunks, then dry very well with a kitchen towel. Toss together with 1 tablespoon oil and 1/2 teaspoon flaky salt (or 1/4 teaspoon fine salt) and spread out on a parchment-lined baking sheet.
• Roast sunchokes for 20 to 22 minutes, tossing the vegetables and rotating the pans halfway through, until golden brown and cooked through. Set aside to cool. Reduce the temperature to 350 degrees Fahrenheit/180 degrees Celsius.
• While the sunchokes are roasting, peel the potatoes, add to a medium saucepan, cover with cold, well-salted water, and bring to a simmer over medium-high heat. Once simmering, cook for 12 to 15 minutes (or longer, if larger), until a knife goes all the way through, but they still hold their shape. Drain and let cool for 5 minutes. Cut potatoes into 1 1/2-inch chunks. Add the cooled potatoes and sunchokes to a large bowl and set aside.
• Bake the salmon for 15 minutes, then remove and baste well; it should be firm at the edges but still tender in the center. (Depending on the thickness and type of salmon you use, it may take as little as 10 minutes or as long as 20; adjust accordingly.) Turn the oven to the broil (grill) setting on the highest temperature and tear away any exposed parchment so it doesn't burn.
• Return the salmon to the oven and broil about 4 inches from the heat for 4 minutes, or until browned on top and cooked through but still a little pink inside. Let cool for 5 minutes. Carefully transfer the salmon to a very long, large platter, skin side down, using a wide fish spatula, and spoon the butter evenly over it.
• Add the remaining 3 tablespoons lime juice to the garlic paste and stir well. Add this to the potatoes and sunchokes and gently toss together. Toss in the crispy wakame, pickled radishes, Thai basil leaves and green onions and arrange the salad next to the salmon. Serve with lime wedges alongside.

THAI SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes. Serve immediately, garnished with peanuts and cilantro, if desired.