Grilled Salmon Tournedos with Fennel Corn and Blueberry Salsa
Elevate your next seafood dinner with these Grilled Salmon Tournedos paired with a vibrant Fennel Corn and Blueberry Salsa. Featuring tender, center-cut salmon medallions skillfully tied to hold their shape, this recipe is perfect for impressing guests or indulging in a midweek gourmet experience. The smoky, char-grilled salmon is perfectly complemented by the salsa’s refreshing medley of sweet blueberries, zesty lime juice, crisp fennel, and a hint of heat from diced jalapeño. With just 20 minutes of prep time and a quick grill, this healthy and flavorful dish is as easy to make as it is stunning to serve. Perfect for summer gatherings or a fresh take on seafood classics, this recipe delivers a delightful blend of textures and flavors in every bite.
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Ingredients
- 4 pieces (6-ounce each, skinless, center-cut) salmon filet
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces (6-inch lengths) kitchen string (for tying salmon)
- 1 (medium, diced) fennel bulb
- 1 cup (fresh or frozen) yellow corn kernels
- 0.5 cup (fresh) blueberries
- 0.25 cup (finely diced) red onion
- 2 tablespoons (chopped) cilantro
- 1 tablespoon (freshly squeezed) lime juice
- 1 teaspoon honey
- 0.5 (seeded and finely diced) jalapeño pepper
Directions
Step 1
Prepare the salmon: Cut the salmon filets into equal medallions (approximately 2 inches thick) and use kitchen string to tie each piece into a round shape to maintain its structure while cooking. Lightly coat the salmon medallions with 1 tablespoon of olive oil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set them aside.
Step 2
Make the salsa: In a medium bowl, combine the diced fennel, corn kernels, blueberries, red onion, cilantro, lime juice, honey, and diced jalapeño. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to combine and allow the flavors to meld for 10 minutes.
Step 3
Preheat the grill: Heat a grill or grill pan over medium-high heat. Brush the grates or pan with a small amount of olive oil to prevent sticking.
Step 4
Grill the salmon: Place the prepared salmon medallions on the grill. Cook for 3-4 minutes on each side, flipping carefully to prevent breaking. The salmon is done when it is opaque and flakes easily with a fork, or when the internal temperature reaches 145°F (63°C).
Step 5
Plate and serve: Remove the salmon from the grill and let it rest for 2 minutes. Cut and discard the kitchen string. Serve each salmon tournedo topped with a generous spoonful of the fennel corn and blueberry salsa.
Nutrition Facts
| Serving size | (1316.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2385.5 |
| Total Fat 93.2g | 0% |
| Saturated Fat 15.1g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 481.6mg | 0% |
| Sodium 2943.2mg | 0% |
| Total Carbohydrate 188.2g | 0% |
| Dietary Fiber 25.5g | 0% |
| Total Sugars 25.1g | |
| Protein 198.5g | 0% |
| Vitamin D 2518.3IU | 0% |
| Calcium 242.4mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 4886.3mg | 0% |
Source of Calories