Ingredients:
1 1/3 lbs salmon, cut into 8 strips
4 tablespoons olive oil
salt & freshly ground black pepper
1 cup precooked corn kernels
1/4 cup olive oil
2 tablespoons white wine
2 tablespoons blueberries
1 tablespoon red wine vinegar
6 small shiitake mushrooms
1 shallots, chopped
1 red peppers, diced
1 stalk fennel, diced
1 lemons
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; saute 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.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.