Atlantic Salmon Tournedos with Coconut-Clementine Sauce

Atlantic Salmon Tournedos  with Coconut-Clementine Sauce
  • 6 servings
  • 0:10 Preparation
  • 0:30 Cooking
  • 0:40 Total Time


Add all
  • 1/2 lb
    (225 g)

    Prêt-à-cuire Atlantic salmon tournedos

  • 4

    clementines, zest and juice

  • 1/4 tsp.
    (1 mL)


  • 2 Tbsp.
    (30 mL)

    chopped fresh chives

  • 1/2 cup
    (125 mL)

    coconut milk

  • 1 cup
    (250 mL)

    brown rice

  • 2 cups
    (500 mL)

    cold water

  • Salt and pepper to taste


Preheat oven to 350°F (180°C).

Place salmon tournedos in a baking dish or ovenproof skillet.

Mix paprika and chives with clementine juice.

Pour over trout, and add coconut milk.

Bake for 30 minutes.

Halfway through cooking time, prepare rice according to package instructions and add zest.

Keep hot.

Take salmon out of the oven and collect sauce, reducing it for a few minutes if necessary. Season to taste.

Slice salmon and remove string.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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