Embark on a culinary journey that captures the essence of Canada’s diverse landscapes with this exceptional “Canadian Surf ‘n Turf” recipe. This dish artfully combines the bounty of the Pacific coast and the richness of the Canadian wilderness, featuring succulent wild Chinook salmon paired with a vibrant mango salsa, and robust wild venison steaks complemented by a unique and decadent red wine, blueberry, and chocolate sauce. More than just a meal, this recipe is an experience, offering a sophisticated yet approachable way to showcase the finest natural ingredients Canada has to offer. Prepare to delight your senses with a symphony of flavors and textures that celebrate the country’s natural larder.
Recipe Details:
-
Skill Level: Intermediate
-
Total Time Required: 6 hours and 5 minutes
-
Preparation Time: 35 minutes
-
Inactive Time: 5 hours (This includes the marinating time for both the salmon and the venison, and the optional chilling time for the salsa).
-
Cooking Time: 30 minutes
-
Yield: This recipe is designed to serve 4 people.
Ingredients
For the Dish:
-
Seafood: One whole Chinook salmon, weighing approximately 1.5 to 2 pounds. Alternatively, any other fresh salmon or trout can be used.
-
Citrus: The juice of one fresh lemon.
-
Herbs: Fresh sprigs of thyme and fresh stalks of dill.
-
Fat: Olive oil (quantity not specified, likely for cooking).
-
Meat: Four venison rib steaks. Acceptable substitutes include T-bone, tenderloin, backstrap, or sirloin tip cuts of venison.
For the Marinade:
-
Liquid: Red wine, in a sufficient quantity to fully submerge the venison steaks.
-
Flavorings: Half a cup of juniper berries and two bay leaves.
-
Aromatic: Half a cup of finely diced white onion.
For the Mango Salsa:
-
Fruit: Two ripe mangos, peeled and cut into small dice.
-
Vegetables: One plum tomato and half a cup of small diced red onion.
-
Spice: One teaspoon of small diced jalapeno pepper.
-
Citrus Juices: The juice of one large orange, the juice of one lime, and the juice of two lemons.
-
Fresh Herbs: Two tablespoons of freshly chopped flat-leaf parsley and two tablespoons of freshly chopped mint leaves.
-
Seasoning: Salt and freshly ground black pepper (quantities to taste).
For the Venison Sauce:
-
Fats: Two tablespoons of olive oil and one ounce of butter.
-
Aromatic: A quarter cup of finely diced onion.
-
Nuts: A quarter cup of pine nuts.
-
Sweetener/Flavor: One and a half ounces of chopped dark chocolate.
-
Fruit: One cup of fresh blueberries.
Directions
Preparation Steps:
-
Prepare the Salmon: Begin by thoroughly removing all scales and gills from the whole salmon. Clean out the cavity and pat the fish dry using paper towels.
-
Marinate the Salmon: Place the prepared salmon on a large platter. Stuff the cavity with a few sprigs of fresh thyme and dill. Season the salmon generously with salt and pepper. Sprinkle the entire fish with lemon juice. Allow the salmon to marinate for 1 hour.
-
Prepare the Venison: Inspect the venison steaks and remove any residual hair or bone fragments that may be present after butchering.
-
Marinate the Venison: Combine all the ingredients for the venison marinade. Pour this marinade over the venison steaks. This can be done in either a resealable plastic bag or a baking dish. Marinate the venison in the refrigerator for 4 hours if time permits. For a more intense flavor, it can be refrigerated overnight.
-
Prepare the Mango Salsa: In a large bowl, combine all the ingredients listed for the mango salsa. Mix them together and set the salsa aside. If possible, refrigerate the salsa for 1 hour to allow the flavors to meld.
-
Grill the Salmon: Lightly brush the marinated salmon with olive oil. Place the salmon on a very hot grill. Grill for approximately 5 to 6 minutes on each side. Once cooked, remove the salmon from the grill and transfer it to a serving platter or cutting board.
-
Prepare the Venison Sauce: Heat a sauté pan over low to medium heat. Add the olive oil and butter to the pan. Once the butter has melted, add the finely diced onion and pine nuts. Sauté for a couple of minutes, just until the onions are softened (“sweated”). Be careful not to overcook the onions. Increase the heat to medium and add 1 cup of red wine. Reduce the wine by half, which should take approximately 2 to 3 minutes. Reduce the heat to medium-low and add the chopped dark chocolate and fresh blueberries. Stir until the chocolate has completely melted. Once the chocolate is melted, remove the pan from the heat.
-
Grill the Venison: Place the marinated venison steaks on a hot grill. It is crucial to “LEAVE THEM ALONE” during the grilling process. Grill for approximately 2.5 minutes per side for a medium-rare doneness. Remove the venison from the grill and place it on a serving platter or cutting board.
Serving Suggestions:
-
Serve the grilled salmon and venison steaks alongside the prepared mango salsa and the blueberry chocolate sauce.
-
Optionally, serve a fresh green salad on the side.
-
For presentation, consider serving the meal on a large, rustic wooden cutting board. Garnish the board with kale, lemon wedges, and a rustic baguette.
Cook’s Note:
The anticipation is that upon serving this meal, conversation will cease as everyone will be focused on enjoying the fresh, delicious, and healthy food.
The “Canadian Surf ‘n Turf” is a testament to the incredible ingredients available in Canada’s wild spaces. From the flaky, ocean-fresh Chinook salmon to the earthy, flavorful venison, each component shines, elevated by the bright, tropical notes of the mango salsa and the surprising depth of the red wine, blueberry, and chocolate sauce. This recipe, while requiring a bit of time and effort, is ultimately rewarding, delivering a truly memorable dining experience that is both elegant and rooted in the natural world. Whether you’re a seasoned cook or looking to expand your culinary horizons, this dish offers a unique and delicious way to explore the concept of Surf ‘n Turf with a distinctly Canadian twist.