Prep 10 mins
Cook 10 mins
This recipe was prepared by Mario Martel with Carl Murray of L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. Don't overcook the salmon. Cooking it slightly rare will give it a softer, more tender texture.The salsa can be served warm or cold and used with any fish. If salmon is too expensive, simply replace it with halibut. The salmon tournedos are placed on wild rice and vegetables and served with salsa and green asparagus which can be stood up by fixing them with a small skewer.
- 603.27 g salmon, cut into 8 strips
- 59.16 ml olive oil
- salt & freshly ground black pepper
- 236.59 ml precooked corn kernel
- 59.14 ml olive oil
- 29.58 ml white wine
- 29.58 ml blueberries
- 14.79 ml red wine vinegar
- 6 small shiitake mushrooms
- 1 shallot, chopped
- 1 red pepper, diced
- 1 stalk fennel, diced
- 1 lemon
- 2.46 ml garlic
- salt and pepper
- Making the salsa.
- Sweat the shallot in a little oil; add the white wine and reduce until the liquid has completely evaporated; remove from the heat; add the corn, the pepper, the fennel, the garlic and the remaining olive oil; heat gently for a few minutes.
- Remove the mushroom stems; sauté just the caps in a separate skillet.
- Combine all the ingredients; add the juice of one lemon; season and keep warm.
- Preparing the Salmon.
- Roll up two strips of salmon, one at a time, to form a tournedos (it should resemble a thick round steak); use a toothpick to hold it together;
- brush with olive oil; season and grill for 4-5 minutes on each side.
We really enjoyed this. We serve the salsa cold. I did not roll up the salmon. I am really enjoying blueberries now!