1. Making the salsa. 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. Remove the mushroom stems; sauté just the caps in a separate skillet. 4. Combine all the ingredients; add the juice of one lemon; season and keep warm. 5. Preparing the Salmon. 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. brush with olive oil; season and grill for 4-5 minutes on each side. ---------------------------------------------------------------------------
Nutrition
Ingredients
