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Carpaccio of Alaska Smoked Salmon with Mushrooms

Prep Time:
15 min
Cook Time:
5 min
12 appetizers


2 Tablespoons dry sherry
3 Tablespoons peanut oil, divided
2 teaspoons wasabi
12 oz. Alaska Smoked Salmon (cold smoked/Lox), thinly sliced
1/4 cup chopped green onion
1 teaspoon minced garlic
1 teaspoon minced ginger
1 cup julienned bok choy
1 cup sliced shiitake mushrooms
1 Tablespoon fermented black bean sauce
2 Tablespoons rice vinegar
1/4 to 1/2 teaspoon red pepper flakes
Salt and pepper, to taste
2 teaspoons sesame oil
1 teaspoon rice vinegar
1 Tablespoon chopped green onion
1 teaspoon each toasted sesame seeds, chopped basil leaves, chopped mint leaves


In a small bowl, blend sherry, 1-1/2 tablespoons peanut oil and wasabi. Brush the center of serving platter with the wasabi spread. Arrange the Alaska Smoked Salmon slices over the wasabi spread. Cover and set aside (or refrigerate, if serving later).

In a nonstick pan, heat remaining peanut oil; stir-fry green onion, garlic, and ginger for 1 minute. Add bok choy, mushrooms, and bean sauce; stir-fry just until bok choy is wilted and mushrooms soften, about 1 to 2 minutes. Stir in rice vinegar and pepper flakes, season with salt and pepper.

Arrange mushroom mixture over center of salmon. Drizzle on the sesame oil and rice vinegar. In a small bowl, combine remaining ingredients; sprinkle over salmon.