Grilled Salmon Tournedos With Fennel, Corn and Blue

Name: Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13 lbs salmon, cut into 8 strips; 4 tablespoons olive oil; salt & freshly ground black pepper; 1 cup precooked corn kernel; ¼ 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; ½ teaspoon garlic; salt and pepper

Servings: persons

1 13 lbs salmon, cut into 8 strips
4 tablespoons olive oil
salt & freshly ground black pepper
1 cup precooked corn kernel
¼ 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
½ teaspoon garlic
salt and pepper

1
Making the salsa.
2
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.
3
Remove the mushroom stems; saute 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.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 13 lbs salmon, cut into 8 strips, 4 tablespoons olive oil, salt & freshly ground black pepper, 1 cup precooked corn kernel, and more.

Yes, Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions