Canadian Surf 'n Turf: Wild Chinook Salmon with Mango Salsa and Wild Venison Steaks with a Red Wine, Blueberry, Chocolate Sauce

Name: Canadian Surf 'n Turf: Wild Chinook Salmon with Mango Salsa and Wild Venison Steaks with a Red Wine, Blueberry, Chocolate Sauce
Prep time: 6 h 5 min
Cook time: 6 h 5 min
Total time: 6 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 bay leaves; 148 grams fresh blueberries; 28 grams butter; 43 grams chopped dark chocolate; 4 servings Fresh dill stalks; 2 Tbsps freshly chopped flat-leaf parsley; 1 teaspoon diced jalapeno pepper; 1 lemon, juiced; 2 lemons, juiced; 1 lime, juiced; 1 orange, juiced; 118 grams juniper berries; 2 smalls ripe mangos, skinned, small diced; 2 Tbsps freshly chopped mint leaves; 2 Tbsps olive oil; 4 servings Olive oil; 40 grams finely diced onion; 34 grams pine nuts; 1 plum tomato; 80 grams diced red onion; 4 servings Red wine, enough to cover meat; 4 venison rib steaks (or substitute T-bone, tenderloin, back strap or sirloin tip); 1 whole chinook salmon, approximately 1 1/2 to 2 pounds (or substitute other fresh salmon or trout); 4 servings Salt and freshly ground black pepper; 4 servings Fresh thyme sprigs; 80 grams fine diced white onion

The recipe Canadian Surf 'n Turf: Wild Chinook Salmon with Mango Salsan and Wild Venison Steaks with a Red Wine, Blueberry, Chocolate Sauce can be made in about 6 hours and 5 minutes. Watching your figure? This gluten free recipe has 1222 calories, 59g of protein, and 77g of fat per serving. This recipe serves 4. This recipe covers 48% of your daily requirements of vitamins and minerals. It works well as a main course. This recipe is typical of Mexican cuisine. valentin day will be even more special with this recipe. Head to the store and pick up juice of lemon, olive oil, onion, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Surf and Turf in Herbed Red Wine Sauce with Buttery Mushrooms and Creamy Leeks, Venison steaks with wild mushroom sauce, and Wild Alaskan Salmon with Raspberry Chipotle Sauce and Mango Salad.

Instructions

Prepare salmon by removing all scales and gills. Clean cavity and pat dry with paper towels.

Ingredients you will need

Salmon

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Salmon

Thyme

Dill

Sprinkle with lemon juice and let marinate for 1 hour.

Ingredients you will need

Lemon Juice

Prepare venison by removing any hair and bone bits left behind after butchering.

Ingredients you will need

Venison

Bone

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.

Ingredients you will need

Marinade

Meat

Equipment you will use

Baking Pan

Ziploc Bags

Combine all ingredients in a large bowl and set aside. Refrigerate for 1 hour, if possible.

Equipment you will use

Bowl

Brush salmon lightly with olive oil and place salmon on very hot grill, for approximately 5 to 6 minutes per side.

Ingredients you will need

Olive Oil

Salmon

Equipment you will use

Grill

Remove from grill and place on a serving platter or cutting board.

Equipment you will use

Cutting Board

Grill

For venison sauce:In a hot saute pan over low to medium heat, add olive oil, butter, onion, and pine nuts.

Ingredients you will need

Olive Oil

Pine Nuts

Venison

Butter

Onion

Sauce

Equipment you will use

Frying Pan

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.

Ingredients you will need

Blueberries

Chocolate

Red Wine

Onion

Place venison on hot grill... LEAVE THEM ALONE for about 2 1/2 minutes per side for medium-rare.

Ingredients you will need

Venison

Equipment you will use

Grill

Remove from the grill and place on a serving platter or cutting board.

Equipment you will use

Cutting Board

Grill

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

Ingredients you will need

Hot Fudge Sauce

Venison Steak

Blueberries

Salmon

Mango

Salsa

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.

Ingredients you will need

Lemon Wedge

Baguette

Kale

Equipment you will use

Cutting Board

Equipment

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Pinot Noir, Chardonnay, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Zinfandelic Amador County Old Vine Zinfandel with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Zinfandelic Amador County Old Vine Zinfandel

Amador County yields a bold Old Vine Zinfandel with rich, brightraspberry and black cherry fruit complemented by hints of earth andspice that add to its complexity.ZINFANDELIC is a tribute to the unique California wine varietal - Zinfandel. It is also a tribute the California movement & culture of the 1960s - Flower Power, Haight Ashbury, Summer of Love, Rock & Roll, etc. The label is reminiscent of rock posters of the sixties era. The zinfandel vineyards are situated at a higher altitude in Amador County in California at the foothills of the Sierra Nevada mountains – also known as Gold Country. The vineyards were sustainably farmed from old vines of approximately 40 years old.Or try the Zinfandelic Groovy Duo Gift set