Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa
- Reviews 1
Ready In: 20 mins
Serves: 4
Ingredients
- 1 1⁄3 lbs salmon, cut into 8 strips
- 4 tablespoons olive oil
- salt & freshly ground black pepper
Salsa
- 1 cup precooked corn kernel
- 1⁄4 cup olive oil
- 2 tablespoons white wine
- 2 tablespoons blueberries
- 1 tablespoon red wine vinegar
- 6 small shiitake mushrooms
- 1 shallot, chopped
- 1 red pepper, diced
- 1 stalk fennel, diced
- 1 lemon
- 1⁄2 teaspoon garlic
- salt and pepper
Directions
- 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.
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