canadian surf n turf wild chinook salmon with mango salsa and wild venison steaks with a red wine blueberry chocolate sauce

Author of this recipe: Irwin Konkel

canadian surf n turf wild chinook salmon with mango salsa

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Ingredients

• salmon, mango salsa, wild venison steaks, red wine, blueberry chocolate sauce

Steps

1. To prepare a canadian surf n turf wild chinook salmon with mango salsa, you'll need: 1 pound wild salmon, skin on, thawed and cut into 12-inch cubes. 2 tablespoons mango puree, 1 tablespoon red wine vinegar, 2 teaspoons kosher salt, 1/2 teaspoon cayenne pepper, 1/4 teaspoon paprika, salt and pepper to taste. Place the salmon skin-side down on the baking sheet and bake at 450 degrees f for 30 minutes or until the fish reaches an internal temperature of 145 degrees. Remove from the oven and let sit for 5 minutes before serving.

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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