Canadian surf 'n turf: wild Chinook salmon with mango salsa and wild venison steaks with a red wine, blueberry, chocolate sauce

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Ingredients

  • For the surf 'n turf:

  • 1 whole chinook salmon, approximately 1kg (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

  • For the marinade:

  • Red wine, enough to cover meat
  • 50g juniper berries
  • 2 bay leaves
  • 90g fine diced white onion

  • For the mango salsa:

  • 2 ripe mangos, skinned, small diced
  • 1 plum tomato
  • 90g small diced red onion
  • 1 tsp small diced jalapeno pepper
  • 1 large orange, juiced
  • 1 lime, juiced
  • 2 lemons, juiced
  • 2 tbsps freshly chopped flat-leaf parsley
  • 2 tbsps freshly chopped mint leaves
  • Salt and freshly ground black pepper

  • For the blueberries and chocolate sauce:

  • 2 tbsps olive oil
  • 30g butter
  • 40g finely diced onion
  • 30g pine nuts
  • 40g chopped dark chocolate
  • 200g fresh blueberries

Use imperial measurements

Method

How to make Canadian surf 'n turf: wild Chinook salmon with mango salsa and wild venison steaks with a red wine, blueberry, chocolate sauce

For the surf 'n turf:

1) 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.

2) 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.

For the blueberry and chocolate sauce:

1) 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.

2) Raise heat to medium, add 250ml 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.

To cook and serve the surf 'n turf:

1) Brush salmon lightly with olive oil and place salmon on very hot griddle, for approximately 5 to 6 minutes per side. Remove from griddle and place on a serving platter or cutting board.

2) Place venison on hot griddle, leave them alone for about 2 1/2 minutes per side for medium-rare. Remove from the griddle and place on a serving platter or cutting board.

3) Serve the salmon and venison steaks with mango salsa and blueberry chocolate sauce.

4) 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.

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