Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa

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

1. 1

   Making the salsa.

2. 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. 3

   Remove the mushroom stems; sauté just the caps in a separate skillet.

4. 4

   Combine all the ingredients; add the juice of one lemon; season and keep warm.

5. 5

   Preparing the Salmon.

6. 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. 7

   brush with olive oil; season and grill for 4-5 minutes on each side.