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

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Canadian Surf 'n Turf: Wild Chinook Salmon with Mango Salsa and Wild Venison Steaks with a Red Wine, Blueberry, Chocolate Sauce (Bobby Flay)
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Ingredients
26
Count
Nutrition
839
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Prepare salmon by removing all scales and gills. Clean cavity and pat dry with paper towels.
  2. 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.
  3. Prepare venison by removing any hair and bone bits left behind after butchering.
  4. 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.
  5. For the mango salsa:
  6. Combine all ingredients in a large bowl and set aside. Refrigerate for 1 hour, if possible.
  7. 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.
  8. For venison sauce:
  9. 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.
  10. 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.
  11. Serve the salmon and venison steaks with mango salsa and blueberry chocolate sauce.
  12. 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.
  13. 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!
  14. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 839.16 Kcal (3513 kJ)
Calories from fat 400.27 Kcal
% Daily Value*
Total Fat 44.47g 68%
Cholesterol 129.46mg 43%
Sodium 118.48mg 5%
Potassium 1601.66mg 34%
Total Carbs 54.33g 18%
Sugars 44.35g 177%
Dietary Fiber 9.71g 39%
Protein 50.78g 102%
Vitamin C 137.6mg 229%
Vitamin A 0.4mg 15%
Iron 46.5mg 258%
Calcium 152.4mg 15%
Amount Per 100 g
Calories 127.58 Kcal (534 kJ)
Calories from fat 60.85 Kcal
% Daily Value*
Total Fat 6.76g 68%
Cholesterol 19.68mg 43%
Sodium 18.01mg 5%
Potassium 243.5mg 34%
Total Carbs 8.26g 18%
Sugars 6.74g 177%
Dietary Fiber 1.48g 39%
Protein 7.72g 102%
Vitamin C 20.9mg 229%
Vitamin A 0.1mg 15%
Iron 7.1mg 258%
Calcium 23.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.7
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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