Grilled Salmon Tournedos with Fennel, Corn and Blueberry SalsaTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:128.9 kcal
Proteins:11.8 g
Fats:7.2 g
Carbohydrate:4.4 g
Fibers:1.1 g
Sugar:0.7 g
Cholesterol:40.7 mg
Sodium:30.7 mg
Calcium:17.9 mg
Energy:351 kcal
Proteins:32.1 g
Fats:19.5 g
Carbohydrate:11.9 g
Fibers:2.9 g
Sugar:1.8 g
Cholesterol:111 mg
Sodium:83.5 mg
Calcium:48.7 mg
SIMILAR RECIPES
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
600
g
salmon, cut into 8 strips
60
ml
olive oil
salt and freshly ground pepper
250
ml
cooked kernel corn
60
ml
olive oil
30
ml
white wine
30
ml
blueberries
15
ml
red wine vinegar
6
small shiitake mushrooms
1
french shallot, chopped
1
red pepper, diced
1
fennel stalk, diced
1
lemon
2
ml
touch of garlic
salt and pepper
METHOD
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.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
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.
