Grilled Salmon Tournedos With Fennel, Corn And Blueberry Salsa

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 making the salsa.
• 2 sweat the shallot in a little oil; add the 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.
• 3 remove the mushroom stems; sauté just the caps in a separate skillet.
• 4 combine all the ingredients; add the juice of one lemon; season and keep warm.
• 5 preparing the salmon.
• 6 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;
• 7 brush with olive oil; season and grill for 4-5 minutes on each side.