Grilled Salmon Tournedos With Fennel Corn And Blueberry Salsa Recipes
SOUTHWEST GRILLED SALMON WITH BLUEBERRY CORN SALSA
Steps:
- Preheat grill to medium high heat and oil the grates.
- In a small bowl combine the spices for the salmon then rub the mixture all over the fillets. Grill the salmon for about 4 minutes on each side or until the desired degree of doneness.
- In a large bowl combine all of the ingredients for the salsa and toss together. Cover and refrigerate until ready to serve with the salmon.
Nutrition Facts : Calories 381 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 35 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 428 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GRILLED SALMON TOURNEDOS WITH FENNEL, CORN AND BLUEBERRY SALSA
This recipe was prepared by Mario Martel with Carl Murray of L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. Don't overcook the salmon. Cooking it slightly rare will give it a softer, more tender texture.The salsa can be served warm or cold and used with any fish. If salmon is too expensive, simply replace it with halibut. The salmon tournedos are placed on wild rice and vegetables and served with salsa and green asparagus which can be stood up by fixing them with a small skewer.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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; sauté 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.
Nutrition Facts : Calories 555.8, Fat 34.7, SaturatedFat 5.1, Cholesterol 69.5, Sodium 151.6, Carbohydrate 27.9, Fiber 5.5, Sugar 2.7, Protein 35.3
GRILLED SALMON WITH CORN SALSA
Delight your taste buds with this citrusy salsa served over grilled salmon. corn and peppers gives you a jump-start on this dinner recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat grill. To make salsa in medium bowl, mix lime peel, lime juice and honey with wire whisk. Stir in tomato, onions, chile and corn.
- Brush both sides of each piece of salmon with oil. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle with seasoned salt. Cook 15 to 18 minutes or until salmon is no longer translucent in center and flakes easily with fork. Serve salsa with salmon.
Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 100 mg, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 440 mg, Sugar 4 g
LEMON GRILLED SALMON WITH CORN SALAD
A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.
Provided by WiGal
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
- For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
- Lightly coat both sides of salmon with nonstick spray.
- Sprinkle seasoning mixture over salmon fillets.
- For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
- For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
- Sprinkle a bit of paprika on the salmon.
- Mix blueberries into the corn salad and serve grilled salmon with corn salad.
- Garnish with lemon slices and/or fresh basil sprigs.
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- Sprinkle the salmon with the cumin and salt and pepper to taste. Refrigerate until ready to cook.
- Cook the corn in boiling water about 5 minutes, cool, then cut the kernels from the cob. Combine in a bowl with the tomatoes, avocados, bell peppers, cilantro, lime juice, oil, and vinegar. Refrigerate until ready to serve.In a pinch, you could also use 1 cup of thawed frozen corn kernels instead of the fresh corn.
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