Canadian Surf 'n Turf: Wild Chinook Salmon with Mango Salsa and Wild Venison Steaks with a Red Wine, Blueberry, Chocolate Sauce
- 1 whole chinook salmon, approximately 1 1/2 to 2 pounds (or substitute other fresh salmon or trout)
- 1 lemon, juiced
- Fresh thyme sprigs
- Fresh dill stalks
- Olive oil
- 4 venison rib steaks (or substitute T-bone, tenderloin, back strap or sirloin tip)
- Red wine, enough to cover meat
- 1/2 cup juniper berries
- 2 bay leaves
- 1/2 cup fine diced white onion
- Mango Salsa:
- 2 ripe mangos, skinned, small diced
- 1 plum tomato
- 1/2 cup small diced red onion
- 1 teaspoon small diced jalapeno pepper
- 1 large orange, juiced
- 1 lime, juiced
- 2 lemons, juiced
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped mint leaves
- Salt and freshly ground black pepper
- Venison Sauce:
- 2 tablespoons olive oil
- 1 -ounce butter
- 1/4 cup finely diced onion
- 1/4 cup pine nuts
- 1 1/2 ounces chopped dark chocolate
- 1 cup fresh blueberries
Prepare salmon by removing all scales and gills. Clean cavity and pat dry with paper towels.
Place the salmon on a large platter and stuff the cavity with a few sprigs of thyme and dill and season with salt and pepper. Sprinkle with lemon juice and let marinate for 1 hour.
Prepare venison by removing any hair and bone bits left behind after butchering.
Combine the marinade ingredients and pour over meat in either a resealable plastic bag or a baking dish. Marinate for 4 hours in the refrigerator, if possible. Can be refrigerated overnight.
For the mango salsa:
Combine all ingredients in a large bowl and set aside. Refrigerate for 1 hour, if possible.
Brush salmon lightly with olive oil and place salmon on very hot grill, for approximately 5 to 6 minutes per side. Remove from grill and place on a serving platter or cutting board.
For venison sauce:
In a hot saute pan over low to medium heat, add olive oil, butter, onion, and pine nuts. Saute for a couple of minutes to sweat the onions. Do NOT overcook. Raise heat to medium, add 1 cup of red wine and reduce by half, 2 to 3 minutes. Reduce heat to medium-low and add the chocolate and blueberries. Once the chocolate has melted, remove from heat.
Place venison on hot grill... LEAVE THEM ALONE for about 2 1/2 minutes per side for medium-rare. Remove from the grill and place on a serving platter or cutting board.
If desired, serve with a fresh green salad on the side. Present the meal on a large rustic wooden cutting board (rugged) with kale, lemon wedges and a rustic (also rugged) baguette.
Important note: When the food hits the table, there will be no talking due to the fact that all mouths will be constantly full of fresh, delicious and very healthy food!
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy RD, "The Rugged Dude"
Recipe courtesy of Brad Sorenson