Wild Sockeye Salmon Lox Carpaccio with Mushrooms

Ingredients

• 12 ounces Vital Choice wild Alaskan sockeye salmon nova lox, thinly sliced
• 2 tablespoons dry sherry
• 3 tablespoons peanut oil or organic macadamia nut oil, divided
• 2 teaspoons wasabi paste
• 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 plus 1 teaspoon rice vinegar, divided
• 1/4 to 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• 2 teaspoons sesame oil or organic macadamia nut oil
• 1 tablespoon chopped green onion
• 1 teaspoon each toasted sesame seeds, chopped basil leaves, chopped mint leaves

Instructions

1. Blend sherry, 1 1/2 tablespoons peanut or macadamia oil and wasabi in a small bowl. Brush the center of serving platter with the wasabi spread. Arrange the nova lox slices over the wasabi spread. Cover and set aside (or refrigerate, if serving later).
2. 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 2 tablespoons rice vinegar and pepper flakes, season with salt and pepper.
3. Arrange mushroom mixture over center of salmon. Drizzle on the sesame or macadamia oil and 1 teaspoon rice vinegar. Sprinkle garnishes over salmon.