Grilled Salmon Tournedos with Fennel, Corn and Blueberry Salsa, a recipe from the Worldwide Gourmet

Ingredients

• - 600 g (1 lb. 5 oz.) Salmon, cut into 8 strips
• - 4 tbsp. olive oil
• - Salt and freshly ground pepper
• - 250 ml (1 cup) cooked kernel Corn
• - 60 ml (1/4 cup) olive oil
• - 30 ml (2 tbsp.) white wine
• - 30 ml (2 tbsp.) blueberries
• - 15 ml (1 tbsp.) red wine vinegar
• - 6 small shiitake mushrooms
• - 1 French shallot, chopped
• - 1 red pepper, diced
• - 1 fennel stalk, diced
• - 1 lemon
• - A touch of garlic