Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa

Name: Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 1/3 lbs salmon, cut into 8 strips; 4 tablespoons olive oil; salt & freshly ground black pepper; 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

Submitted by ncmysteryshopper

"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."

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Ready In:: 20mins
Ingredients:: 15
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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Reviews

We really enjoyed this. We serve the salsa cold. I did not roll up the salmon. I am really enjoying blueberries now!

susie cooks

RECIPE SUBMITTED BY

ncmysteryshopper

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