Panko-crusted Salmon Roll with Avocado and Grilled Maitake Vinaigrette

• 4 pieces salmon fillet, center cut, 4 ounces each, 1/4-inch thick (like a paillard)
• 4 sheets nori
• 2 avocados, sliced, lightly tossed with juice of 1 lime, salt, pepper and 1 tablespoon extra-virgin olive oil
• 1 cup all-purpose flour
• 3 eggs lightly beaten
• 2 cups panko, (Japanese bread crumbs)
• Canola oil, for frying
• 2 shallots, roughly chopped
• 1 tablespoon fresh grated wasabi
• 1 tablespoon naturally brewed soy sauce
• 3 tablespoons lemon juice
• 1/4 cup extra-virgin olive oil
• 3 cups prepped maitakes, lightly tossed in extra-virgin olive oil, seasoned with salt and pepper and grilled
• Fleur de sel and black pepper, to taste

1. Lay each piece of salmon on a sheet of nori (on a bamboo mat) towards the bottom half.
2. Season and lay down avocado slices and roll tightly like maki sushi.
3. Place flour, egg and panko in 3 separate dishes.
4. Roll sushi in flour, then egg, then panko and fry at 375 degrees F until golden brown, about 3 to 5 minutes.
5. Meanwhile, in a blender, add the shallots, wasabi, soy and lemon juice and blend.
6. Drizzle in the oil and toss with grilled maitakes.
7. Check for seasoning.

salmon fillet, nori, avocados, flour, eggs, canola oil, shallots, fresh grated wasabi, soy sauce, lemon juice, extravirgin olive oil, olive oil, fleur

Taken from www.foodnetwork.com/recipes/panko-crusted-salmon-roll-with-avocado-and-grilled-maitake-vinaigrette-recipe.html (may not work)