Salmon Tournedos with Sumac and Grilled Fennel
Prepared on the show La cuisine d’Isabelle et Ricardo, these salmon tournedos are a sure bet. Coat them in sumac before grilling them on the barbecue and serve them with fennel wedges, also cooked on the grill.
Ingredients
- 3 tbsp ground sumac
- 6 salmon pieces without skin, about 5 oz (140 g) each
- 6 rosemary sprigs
- 2 fennel bulbs, each cut into 12 wedges
- 1/4 cup (60 ml) olive oil
- 1/4 cup (30 g) fennel stalks, thinly sliced
- 3 tbsp fennel fronds, finely chopped
- 1 tbsp (15 ml) lemon juice
- Lemon wedges, for serving
Instructions
- Preheat the grill, setting the burners to medium-high. Oil the grate.
- Place the sumac on a small plate.
- On a work surface, cut the salmon pieces in half horizontally, starting with the thinnest side and without going all the way through to the other side. Open them like a book to create long strips of salmon. Season with salt and pepper. Roll each salmon strip up to form into tournedos. Roll the sides of the tournedos in the sumac.
- Thread a rosemary sprig into the centre of the tournedos to help keep them rolled up. Set aside on a plate.
Prepared on the show La cuisine d’Isabelle et Ricardo, these salmon tournedos are a sure bet. Coat them in sumac before grilling them on the barbecue and serve them with fennel wedges, also cooked on the grill.