Grilled Salmon Tournedos With Fennel, Corn and Blueberry Salsa

• 1 13 lbs salmon, cut into 8 strips
• 4 tablespoons olive oil
• salt & freshly ground black pepper
• 1 cup precooked corn kernel
• 14 cup olive oil
• 2 tablespoons white wine
• 2 tablespoons blueberries
• 1 tablespoon red wine vinegar
• 6 small shiitake mushrooms
• 1 shallot, chopped
• 1 red pepper, diced
• 1 stalk fennel, diced
• 1 lemon
• 12 teaspoon garlic
• salt and pepper

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; saute 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.

salmon, olive oil, salt, corn kernel, olive oil, white wine, blueberries, red wine vinegar, shiitake mushrooms, shallot, red pepper, stalk fennel, lemon, garlic, salt

Taken from www.food.com/recipe/grilled-salmon-tournedos-with-fennel-corn-and-blueberry-salsa-132606 (may not work)