Canadian Surf 'n Turf: Wild Chinook Salmon with Mango Salsa and Wild Venison Steaks with a Red Wine, Blueberry, Chocolate Sauce (Bobby Flay) |
|
 |
Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Ingredients:
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 |
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 |
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 |
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.
|
|