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Sriracha Crab-stuffed Salmon Tournedos with Raspberry and Watermelon Salad https://www.metro.ca/userfiles/image/recipes/tournedos-saumon-7255.jpg PT15M PT16M PT31M
In a bowl, combine watermelon, raspberries and chia seeds. In a container with a watertight cover, combine raspberry vinegar, Dijon mustard, olive oil, lime zest and juice, salt and pepper. Cover and shake vigorously to emulsify. Preheat BBQ to medium-high. Place tournedos on oiled grill and cook over indirect heat for 12 – 16 minutes. Meanwhile, pour dressing over salad and toss gently. Garnish salad with mint chiffonade and cottage cheese.
4
4 Metro grill-ready sriracha crab-stuffed salmon tournedos 1 1/2 cups (375 mL) cubed seedless watermelon 1 cup (250 mL) raspberries 3 Tbsp. (45 mL) chia seeds 3 Tbsp. (45 mL) raspberry vinegar 1 tsp. (5 mL) Dijon mustard 2 Tbsp. (30 mL) extra virgin olive oil 1 strip of lime zest, chopped 1/2 tsp. (2 mL) lime juice 2 tsp. (10 mL) chiffonade-cut mint (cut into thin strips) 3 Tbsp. (45 mL) Dijon mustard salt & pepper to taste
Sriracha Crab-stuffed Salmon Tournedos with Raspberry and Watermelon Salad

Sriracha Crab-stuffed Salmon Tournedos with Raspberry and Watermelon Salad

Rate this recipe
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4
servings
0:15
Preparation
0:16
COOKING
0:31
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    Metro grill-ready sriracha crab-stuffed salmon tournedos
  • 1 1/2 cups
    (375 mL)
    cubed seedless watermelon
  • 1 cup
    (250 mL)
    raspberries
  • 3 Tbsp.
    (45 mL)
    chia seeds
  • 3 Tbsp.
    (45 mL)
    raspberry vinegar
  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 1
    strip of lime zest, chopped
  • 1/2 tsp.
    (2 mL)
    lime juice
  • 2 tsp.
    (10 mL)
    chiffonade-cut mint (cut into thin strips)
  • 3 Tbsp.
    (45 mL)
    Dijon mustard

  • salt & pepper to taste
Imprimer ma sélection

Preparation

In a bowl, combine watermelon, raspberries and chia seeds.

In a container with a watertight cover, combine raspberry vinegar, Dijon mustard, olive oil, lime zest and juice, salt and pepper.

Cover and shake vigorously to emulsify.

Preheat BBQ to medium-high.

Place tournedos on oiled grill and cook over indirect heat for 12 – 16 minutes.

Meanwhile, pour dressing over salad and toss gently.

Garnish salad with mint chiffonade and cottage cheese.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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