Canadian Surf N Turf Wild Chinook Salmon With Mango Salsa And Wild Venison Steaks With A Red Wine Blueberry Chocolate Sauce Recipes

CANADIAN SURF 'N TURF: WILD CHINOOK SALMON WITH MANGO SALSA AND WILD VENISON STEAKS WITH A RED WINE, BLUEBERRY, CHOCOLATE SAUCE

Steps:

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

BARBECUED SALMON SURFER STYLE WITH MANGO-HABANERO SALSA

Steps:

• Preheat a grill.
• Pineapple Marinade:
• Whisk all the ingredients together thoroughly in a non-reactive baking dish. Add the fillets to the marinade and turn to coat. Let marinate while you prepare the salsa.
• Mango-Habanero Salsa:
• Combine all of the ingredients for the salsa in a bowl. Stir gently to combine. Set aside while you prepare the rub.
• Barbeque Rub:
• Combine all of the ingredients for the rub in a bowl. Stir until well mixed.
• Take the fillets out of the marinade and coat with the rub on both sides. Grill the fillets for 5 to 7 minuets on each side or until flaky. Serve with salsa over top.