Grilled Salmon Tournedos with Fennel, Corn & Blueberry Salsa
Elevate your lunch or snack time with these exquisite Grilled Salmon Tournedos, perfectly crafted by culinary experts Mario Martel and Carl Murray at L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. The salmon is delicately rolled and grilled to retain its succulent tenderness, catching the essence of the ocean in each bite. Served atop a bed of wild rice and vibrant vegetables, this dish is accompanied by a dazzling salsa that harmonizes sweet blueberries, earthy fennel, and crisp corn. Whether enjoyed warm or chilled, this salsa complements any fish and offers versatility for your culinary creations. Ideal for a refined luncheon or an elegant snack, the dish is garnished with stringently prepared green asparagus, beautifully arranged with skewers for a sophisticated presentation. For a budget-friendly alternative, feel free to replace salmon with halibut without compromising on flavor or creativity.
4
Servings
225
Calories
15
Ingredients
Ingredients
Salmon
1 1/3 lbs (cut into 8 strips)
Olive oil
4 tablespoons (for grilling and sautéing)
Salt
to taste
Black pepper
to taste (freshly ground)
Precooked corn kernels
1 cup
Olive oil
1/4 cup (for salsa)
White wine
2 tablespoons
Blueberries
2 tablespoons (fresh)
Red wine vinegar
1 tablespoon
Shiitake mushrooms
6 small (caps only)
Shallot
1 (chopped)
Red pepper
1 (diced)
Fennel
1 stalk (diced)
Lemon
1 (for juice)
Garlic
1/2 teaspoon (minced)
Instructions
1
Begin by preparing the salsa. In a skillet, sweat the chopped shallot in a small amount of olive oil over medium heat until translucent.
2
Add white wine to the skillet and allow it to simmer, reducing the liquid until completely evaporated.
3
Remove the skillet from heat and incorporate the precooked corn, diced red pepper, diced fennel, minced garlic, and remaining olive oil. Stir gently to combine and heat through for a few minutes.
4
While the salsa is warming, remove the stems from the shiitake mushrooms and sauté the mushroom caps in a separate skillet with a touch of olive oil until golden brown and tender.
5
Combine the sautéed mushrooms with the corn and vegetable mixture, then add the fresh blueberries and the juice of one lemon. Season with salt and freshly ground pepper, mixing well, and keep the salsa warm on low heat.
6
For the salmon, take two strips of salmon and gently roll them together to form a thick, round tournedos. Secure with a toothpick to hold the shape.
7
Brush each salmon tournedos with olive oil and season with salt and pepper.
8
Preheat the grill and cook the tournedos for 4-5 minutes on each side, ensuring they remain slightly rare in the center for optimal tenderness.
9
To serve, place the salmon tournedos on a generous base of wild rice and vegetables, drizzle with the warm salsa, and garnish with upright green asparagus held in place with small skewers.
Nutrition Information
14g
Fat
11g
Carbs
17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this salmon recipe?
The recipe is for Grilled Salmon Tournedos with Fennel, Corn & Blueberry Salsa.
Who are the culinary experts who created this recipe?
The recipe was crafted by Mario Martel and Carl Murray.
Which restaurant is associated with this salmon dish?
It was created at L'Astral Restaurant in the Loews Le Concorde Hotel.
Where is the Loews Le Concorde Hotel located?
The hotel is located in Quebec City.
What is a salmon tournedos?
It is a preparation where two strips of salmon are gently rolled together to form a thick, round shape, secured with a toothpick.
What ingredients are in the salsa?
The salsa includes blueberries, fennel, corn, shallots, white wine, red pepper, garlic, and shiitake mushrooms.
How should the salmon be cooked for optimal tenderness?
The salmon should be grilled for 4-5 minutes per side so that it remains slightly rare in the center.
What is a budget-friendly substitute for salmon in this recipe?
Halibut can be used as a budget-friendly alternative without compromising flavor.
How many servings does this recipe provide?
This recipe makes 4 servings.
What are the nutritional details per serving?
Each serving contains 225 calories, 14g of fat, 11g of carbohydrates, and 17g of protein.
What should the salmon be served on top of?
It should be served on a base of wild rice and vegetables.
What is the recommended garnish for this dish?
The dish is garnished with upright green asparagus held in place with small skewers.
How are the shallots prepared for the salsa?
The shallots are chopped and sweated in olive oil over medium heat until translucent.
What is done with the white wine during salsa preparation?
The white wine is added to the skillet and simmered until the liquid has completely evaporated.
How are the shiitake mushrooms prepared?
The stems are removed and the caps are sauteed in olive oil until golden brown and tender.
Can the salsa be served cold?
Yes, the salsa can be enjoyed either warm or chilled.
What type of corn is used in the salsa?
The recipe calls for one cup of precooked corn kernels.
How much salmon is required for 4 servings?
You will need 1 1/3 lbs of salmon cut into 8 strips.
What kind of oil is used throughout the recipe?
Olive oil is used for grilling, sauteing, and in the salsa.
What citrus is added to the salsa for flavor?
The juice of one lemon is added to the salsa mixture.
What seasonings are used for the salmon tournedos?
The salmon is brushed with olive oil and seasoned with salt and freshly ground black pepper.
Are the blueberries fresh or frozen in this recipe?
The recipe specifies 2 tablespoons of fresh blueberries.
How is the fennel prepared for the salsa?
One stalk of fennel should be diced before being added to the mixture.
Is there vinegar in the salsa recipe?
Yes, the ingredients list includes 1 tablespoon of red wine vinegar.
How much garlic is used in the salsa?
The recipe uses 1/2 teaspoon of minced garlic.
What occasions is this dish suitable for?
It is ideal for a refined luncheon or an elegant snack.
How many strips of salmon are used to make one tournedos?
Two strips of salmon are rolled together to form each tournedos.
How long do you heat the salsa after adding the vegetables?
The mixture is stirred gently and heated through for a few minutes before adding mushrooms and blueberries.
What is the total number of ingredients used in this recipe?
The recipe uses 15 different ingredients.
Does the recipe include fiber information?
No, the fiber content is not specified in the nutritional information.