Quatsino Lodge
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The ultimate experience
in Sportfishing
and kayaking on
Vancouver Island,
B.C. Canada

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RECIPES

RECIPES FROM QUATSINO

Index

  1. Lomi Lomi
  2. Coconut Prawns
  3. Smokey Mojo Prawns
  4. Prawn Paella
  5. Salmon Steak
  6. Teriyaki Salmon
  7. Ginger Sesame Soaked Salmon Fillets
  8. Seafood Sauce
  9. Blondy's Crab Salad
  10. How to Smoke Salmon
  11. How to Prepare Crab
  12. How to Prepare Prawns
  13. How to Use Up Halibut Leftovers
  14. Super Salmon Sandwiches
  15. Lemon Grass Prawn Skewers
  16. Baked Salmon Salsa
  17. Quatsino Asian Rockfish
  18. Blondy's Smoked Salmon Pate
  19. Smoked Salmon Pinwheels
  20. Tropical Crab Salad
  21. Walter's Mayonnaise Salmon
  22. Blondy's Mayo Salmon
  23. Blondy's Maple Feta Cheese Salmon
  24. Dill and Horseradish Sauce
  25. Baking Salmon
  26. Halibut Pan Fry
  27. Canned Salmon
  28. Halibut with a Hint of Curry
  29. Smoked Salmon Quiche

 

LOMI LOMI

- start early in the day
(serves 6 as an appetizer)

1 lb salmon, skin removed
1/4 cup chopped sweet red onion
1/2 tsp granulated sugar
2 tsp salt or to taste
tobasco sauce
2 tsp lime zest
About 1 cup fresh squeezed lime juice
1/4 cup minced cilantro
fresh cilantro for garnish

Quicky rinse the salmon under running water and pat dry with paper towel. Wrap and freeze 6 hours… (or let thaw overnight and do the whole process first thing in the AM)

With slightly thawed fish cut into 1/2” dice.

Place the diced salmon into a ceramic or glass container and add the onion, sugar, salt, and several drops of tobasco sauce. Pour in just enough lime juice to cover. Cover and refrigerate at least 5 hours or up to 2 days. Good still in 3.

Just before serving knead the salmon marinade mixture briefly with your fingers. Add the
tomatoes and cilantro and mix well. Garnish with lime and cilantro and serve immediately.


COCONUT PRAWNS


This one takes a little time but it is simple to do and can be prepped up to 2 hours in advance.

For a bag of 30 prawns.

1st shell the prawns. This is amazingly easy to do once they have been frozen. Fresh prawns are difficult to peel so even frozen overnight makes this task easier.

Prepare 1 bowl with 1 cup of flour, 2 tsp salt and 2 tsp pepper. Mix well and set aside.
Prepare another bowl with 4 eggs and beat them well with a fork. Set aside.
Prepare yet one more bowl with 1 cup of breadcrumbs and 1/2 cup of shredded coconut.
Mix well and set aside.

Prepare a cookie sheet with parchment paper.

Dredge each prawn in the flour mix first. Then dip in the egg. Finally roll in the coconut mix and lay onto the cookie sheet. Do this for all your prawns. Cover the tray with saran wrap and put into the fridge till ready to cook.

When ready find a nice frying pan that won’t stick. Fill the pan with good oil (could be peanut or canola - never olive oil) to about halfway up the sides. Turn up the heat and watch it close. When the oil starts to move about or even speak to you (trust me you’ll hear it) then sprinkle a couple drops of water on it. If it spits heartily back at you it is ready. Drop the prawns in a few at a time. Cook till golden brown. This could be quite fast so stay with it. As soon as they look done remove from the pan with a slotted spoon and lay to dry on paper towel. Serve with sweet thai chili sauce or Blondy’s Green Herb Dressing. If you want the dressing recipe send me an email and I’ll get it out to you pronto.

Enjoy.


SMOKEY MOJO PRAWNS

(makes 15 skewers 2 each or 10 skewers 3 each)

1/4 cup olive oil
4 large cloves garlic, sliced thin
1 tbsp best quality Mescal (a Mexican liquor distilled from Agave)
1 kg (or 1 pkg QL prawns), peeled

MOJO:

1/3 cup olive oil
1/3 cup fresh lime juice
1 tbsp minced garlic 
1/3 tsp ground cumin
1/3 cup firmly packed finely chopped fresh parsley
salt
wooden cocktail skewers soaked in water

In a heavy frying pan over a medium-low heat warm the olive oil. Add the garlic and cook slowly, stirring frequently, till golden 2-3 minutes. Don’t let the garlic burn. Pour the garlic and oil into a shallow baking dish and let cool slightly. Add the mescal and prawns, toss to coat evenly, cover, and refrigerate for at least for minimum 3 hours and preferably at least 6, tossing occasionally.  

Prepare the grill and heat.

THE MOJO

In a mini food processor combine the olive oil, lime juice, garlic, cumin,parsley, and a rounded 1/2 tsp salt. Pulse briefly to combine. (or whisk in a bowl quite energetically). Pour the MOJO into a ramekin and put in the centre of a serving platter. 

Curl up the prawns, making sure the tail end is skewered first and thread onto a skewer putting 2 or 3 onto each skewer depending on how long the skewer is. Keep the prawns close to the pointed end. Repeat till all prawns are skewered. Wrap the blunt end of each skewer with aluminum foil halfway up its length to make a handle and to prevent the skewers from catching fire. The skewers should go on the grill about 6” above the fire. You can also do on a broiler pan and roast under the broiler about 4” from the elements. Grill or broil turning once, until nicely charred and just opaque through (2-3 minutes / side) 

Place the prawn skewers on the platter and arrange around the mojo. Serve immediately.


PRAWN PAELLA

(could do the same with chicken but would have to cook it slightly first)

(Serves 3)
Afterthought: I use short grain brown rice rather than paella rice but I am sure paella works as good or better.

                         

3 tbsp olive oil
1/2 spanish or sweet onion, finely diced
1 small red pepper cut into long strips
1 small yellow pepper cut into long strips
1/2 fennel bulb (cut into strips) (optional)
2 garlic cloves, finely minced
2 bay leaves
1/4 tsp smoked paprika
1/2 tsp ground turmeric
1/4 tsp cayenne pepper (I use ground red pepper)
1 cup short grain brown rice (see note)
6-7 tbsp good sherry
1 tsp saffron threads
salt
2 cups chicken stock
3/4 cups shelled edamame beans
18 - 24 cherry (grape) tomatoes sliced in half
5 artichokes (not just quarters) (from a marinated artichoke jar) cut into bitesized pieces
15 - 20 pitted kalamata olives, cut in half
2 tbsp chopped parsley
1 package 30 prawns, shelled
4 lemon wedges

Defrost prawns. Shell and set aside.

*** For short grain brown rice. Put rice into a pot and cover with 2 cups water. Add 1/2 tsp salt. Cover with lid. Bring to boil and simmer 25 minutes. Drain and then add to the dish as called for. Alternatively just use paella rice and don’t precook. Start this before you begin the rest of the meal.

Heat up the oil in a large shallow skillet and gently fry the onion about 5 minutes. Add bell peppers and fennel and continue to fry on medium heat for about 6 minutes or until soft and golden. Add the garlic and cook 1 more minute.

Add bay leaves, paprika, turmeric and ground pepper to the veggies and stir well. Then add the partially cooked brown rice or paella rice (uncooked) Stir thoroughly for 2 minutes. Add Sherry and saffron. Boil down just a minute. Then add chicken stock and 1/2 tsp salt. Reduce heat to minimum, cover and simmer 20 minutes. Don’t stir the rice during the cooking. If using paella rice don’t cover pan.

Remove from heat. Taste and add more salt if needed but don’t stir too much. Scatter the tomatoes, artichokes and soy beans over the rice and cover tightly with lid. Let sit 8 minutes. Lift lid and toss in the prawns. Stir gently. Let sit another 2 minutes. Take off lid. Scatter olives and parsley. Serve with lemon wedges.



BLONDY’S SUPER SALMON STEAK (trust me, eat the salmon skin)

I’ve been trying to figure out how to write this out without rambling so my apologies in advance.  I do think though this is one of the best salmon steaks you’ll ever have.

Start about 5 hours before you want to cook.

First step is cut the salmon into the serving portions before marinading.  I recommend 1” - 1.5” thickness so the meat can really absorb the flavour.

Choose a high sided pyrex small enough to house your fillets snugly but with space between them on the sides.

Fill said pyrex about 1/4” deep with extra virgin olive oil.  Splash a significant amount of soy sauce into the pan.  Douse with Worchestershire, really I mean it.  Shake it till the olive oil is covered with little black dots of sauce. Then add salt, more than you would if you were salting a piece of salmon.  Dust with fresh ground pepper, again be generous.

Nest the salmon, skin side down into the marinade.  Swoosh the fish about and then flip.  Let it sit, flipping every time you think about it for about 5 hours.

Heat the bar-b-q - no more than 300 degrees, please.  Spray the clean grill with oil.  Lay the salmon skin side down onto the grill.  Closing the lid cook for 18 minutes but don’t let the heat get over 300 degrees.  If it does open the lid and even turn off the grill for a while.  If you aren’t sure it’s done, cut into the lateral line on one sacrifice piece.  If it is pink but not raw it is actually done.  It will continue to cook after you take it off the grill and as it gets served so it is better to have it a bit raw rather than cooking till you are sure it is done.

 


TERIYAKI SALMON

Teriyaki Marinade (enough for 6 pieces)

1.25 cups soy sauce
1/3 cup sake, sherry, or mirin (mirin is expensive and hard to find) 6 tbsp sugar
3 garlic cloves, minced or pressed
1 tbsp minced or grated ginger root

Combine all the ingredients in a bowl and stir until the sugar dissolves. Cut salmon into serving size pieces.

Place salmon skin side down into marinade and swish about. Then turn over meat side down. Be sure there is enough marinade to soak the meat well. Let stand 5 - 6 hours, turning occasionally but the bulk of the time keep the meat side down.

When ready to cook, parchment a cookie sheet. Preheat oven to 300 degrees. When ready put salmon in till done. Chinook 18 minutes, coho 12 minutes.

While salmon cooks heat the marinade to boiling point. Stir.

Serve immediately with marinade drippings over top.


GINGER SESAME SOAKED SALMON FILLETS

Grated zest and juice of 4 lemons and 4 limes
1 cup soy sauce
1 cup apple cider vinegar
1 cup white vinegar
1/2 cup honey or agave syrup warmed
1/2 cup peeled, grated ginger
20 garlic cloves (not heads, just the individuals)
12 green onions, trimmed and chopped
1/4 cup red pepper flakes
1 cup dark sesame oil
4 cups canola or grapeseed or safflower oil
1 cup toasted sesame seeds
salt and pepper to taste (I like lots)

Cut the salmon into serving sized pieces. Put skin side down into a large wide flat tray with sides at least a little higher than the fillets.

Pour the dressing over the salmon. Turn the salmon over skin side up and make sure all parts of the salmon have been coated. Let it sit, turning occasionally for 4-5 hours. (It seems to cure the salmon partially like a ceviche, but not completely).

Bake at 300 degrees for 12 - 15 minutes (depends on thickness). Serve when just barely cooked. The meat keeps cooking on the plate.


SEAFOOD SAUCE

This is the 2013 version of the sauce we use at the lodge for crab and prawns.  It is yummy.

1 cup ketsup
2.5 tsp prepared horseradish
1/2 tsp tobasco
1 tsp gin  (whiskey works too)
1/2 tsp celery salt
1/4 tsp sea salt
1 tbsp fresh squeezed lemon juice
1 tbsp chopped parsley

Whip it together and refridgerate till ready to use.

It keeps really well.


BLONDY'S CRAB SALAD

Base of greens - spinach?
Layer over this:
Thinly sliced red onion
Finely chopped homemade pickled ginger
Parsley
Green onion
Thinly sliced muchrooms
Fresh sea asparagus - just the tips, not the stalk, chopped
Cooked and shelled crab
Drizzle over the top homemade seafood sauce: horseradish & ketsup


HOW TO SMOKE SALMON (and How Not To)

Folks never ever add water to your salmon when brining. The brine itself will suck the moisture out of the salmon and cure it. Water is just plain bad for smoked salmon. In fact ... donʼt add anything extra. You simply do not need to enjoy superb and delicious smoked salmon.

The basic mix is 1 part rock salt to 3 parts demerrara or demerara style brown sugar. No light, no golden, and PLEASE no white sugar. Get the
good stuff. It is worth it.

In a large bowl mix these two ingredients together. Then add garlic powder till you can taste it at the back of your throat. (I am not a good measurer.  All is done by feel, by smell, and by taste!!!)

The really important part is how you pack things. Take a cooler. We use those blue and white lunch coolers. I do not put sugar on the bottom of the cooler. Put the fish on the bottom SKIN SIDE DOWN... not flesh side down. Leave a very small space between each piece. These should not touch because you will be trying to get the mix between each piece. Heavily cover the salmon with the brine. Make sure you can see NO meat
and that every crack is fully filled in.

Next layer, place the meat side down. This maximizes the use of the sugar mix. Again ... no pieces should touch. Fill in ALL cracks. Be sure the fish does NOT touch the side of the cooler. Fill all with salt/sugar mix.

Next layer is skin side down. Repeat process. Then meat side. And so it goes. .....

Make sure the final layer is fully covered with the mix.

NOW!!! Not more than 24 hours in the brine AND if you have Coho or something other than Chinook, remember that there is less fat and they are not as thick so they take less time to cure.

CURED FISH feels firm. You donʼt want it TOOOOO firm though. Tail pieces tend to get over cured. I try not to leave anything in brine more
than 24 hours and I start checking after 22 hours for “firmness”.

Then you will need to place on smoking racks but BE SURE to scrape the brine off before leaving in the smoker. Sooooooo salty if you leave the
brine on. TAke two fingers and run down the meat and skin side of each piece. Donʼt leave crystals on the meat as it is simply too strong.

We just run out and cut a smallish alder tree down at this point. The we make 1” rounds using the chainsaw. And then (you wonʼt believe this) we plug in a small 1 element stove and put the rounds of wood directly on the burner on high. This smokes our fish. 8 - 12 hours is all that is needed.

You can buy alder chips though and this recipe works just fine with a little Chief Smoker. Good luck.


HOW TO PREPARE CRAB

Now for those of you crab afficionados out there who fancy you know crab did you know that Quatsino crab is much sweeter than the store bought crab you might experience. In fact it has such a great flavour and texture that we always recommend no butter. Sometimes though that habit is hard to break and some of us just really like butter. But definitely no butter in the water and no garlic.

In fact if you can get fresh sea water you just kill the crab (never cook one that is already dead!!!) and then throw it into a pot of boiling water. If you have no sea water you should heavily salt tap water (ugh, chlorine) and go with that. When the crab hits the water the water stops boiling. Once it returns to a full boil it is ready to eat.
Should be red legged. No need to boil it for a long time provided it returns to a boil.

For entertainment I have included a link to a youtube video of a Russian gentleman demoing how to kill a crab... just in case you haven't done it before. http://www.youtube.com/watch?v=2t5GQxxeZyA


HOW TO PREPARE PRAWNS

Never shell your prawns before eating them. Let the person doing the eating do the shelling!

There are a couple of options here. Easiest is just blanch them (60 seconds is all) in either seawater or well salted water. (use coarse salt, not iodized) (shells still on)

Walt likes to stir fry them (shells still on). He uses butter, garlic, ginger and white wine. Again ... 60 seconds and at most maybe 90 seconds. Pour into a bowl and serve.  Remember the bone bowls for the bits.


HOW TO USE UP HALIBUT LEFTOVERS

The best halibut sandwich ever includes the following. Use common sense when adding amounts as everyone’s leftovers will be more or less. Really folks... it is just tarter sauce ingredients without making the tartar sauce. Yum!

Left over halibut
Mayonnaise
Sweet and Sour Pickles chopped up (or gherkins)
Chopped Capers
Chopped green onion or chopped chives
Lemon Juice
Salt & Pepper
Parsley chopped fine

Mash everything together and make sure you taste it and that the flavours are in amounts to your liking. Then put thickly onto a slice of bread and top with a second slice. DO NOT USE BUTTER OR MAYO ON THE BREAD! Extra fat and calories for nothing. This sandwich does not need it. Super yummy.


SUPER SALMON SANDWICHES

This will use up baked salmon leftovers of any kind. You can also scrape the trimmings off the backbone of each salmon and keep in the freezer till you need sandwich meat. Then simply place on a cookie sheet...salt, and bake at 300 degrees F for 15 minute max.

Again amounts depend on what you have to use up!

Next...

Dice in fine pieces red onion
Peppers (red, green, orange, or yellow)
Parsley (or if you are brave ... cilantro)
Fresh dill if you have it and if you like it. Dry dill works too but again ... only if you think it adds something to the mix.
Mayonnaise (please not Miracle Whip ... yuck!)
S&P (salt & pepper)

Mix everything together and put onto your sandwich, bunwich pita pocket etc... Remember to add either sprouts,lettuce, or arugula to the sandwich or even the mix itself just to enhance things.



LEMON GRASS PRAWN SKEWERS

serves 6 - 8
peeled prawns (about 30 - 40)
12 stalks lemongrass
marinade
2 tbsp dried chili flakes
4 tbsp oyster sauce
8 tbsp braggs aminos or soy sauce (preferably thicker soy)
4 tbsp lime juice fresh squeezed
2 tbsp sesame oil
8 cloves garlic, minced
4 tbsp honey
4 tbsp sugar

** You can chop up a lemon grass stalk and add to this marinade if you wish

Mix all the marinade ingredients together. Put the prawns in the smallest bowl they will fit in and still allow sauce to cover. Dump the marinade over top. Stir well. Make sure prawns are covered. Wrap in saran and stick into the fridge.

*** best to do this in the morning so there is plenty of time to steep but try for a
minimum of 3 hours.

When ready to cook, skewer the prawns with the lemon grass. Put as many on as you prefer. I like 4 per skewer. Then heat and spray a flat griddle pan. When hot fry 2 minutes on each side or till they look done (may be less). Serve on a platter.
YUM!



BAKED SALMON SALSA

Really folks. If you cut your salmon fillet up into the portions you want it cooks more evenly. Then if you cook at 300 degrees you can really control the “ripe” moment. I tend to spray my salmon fillets with olive oil before seasoning by the way. Then salt and pepper ... the staple seasoning. You can then do pretty much anything you like as far as seasoning but really simple is the very best.  The salsa is basically a combination of red yellow or orange pepper chopped finely, red onion, chopped pineapple (canned or fresh) cilantro.

 

QUATSINO ASIAN ROCKFISH

OK. Just because it includes soy sauce and ginger doesnʼt make this Asian. But it sure smells and tastes fantastic!

rockfish, halibut, ling cod etc...
lots of chopped ginger
lots of chopped green onion
soy sauce ... not light and Braggs is a really nice gluten free option
very hot oil (I use olive oil because I have a sensitive stomach but canola will work very well)

Put the oil on at least 7 on your stove top ... with a lid. Then ...

I put a rack in a large pan and wrap the rockfish, snapper, halibut, lingcod... whatever you have, in parchment paper. Fill the pan with water but not so that it touches the parchment paper. You can do this in the oven or on the stove top... I prefer stove top but it takes two burners. Put a lid over your pan and turn burners on. It really doesnʼt take a long time to steam them and you do not need to have the burners on high but med+ is good. 

Meanwhile ... check the oil by wetting your fingers in the tap and flicking a few drops of water into the oil. If it snaps, crackles, and pops at you..it is ready. 

Take the cooked fish and place into a bowl. Cover with healthy portions of green onion and ginger. Generously coat with soy sauce or Braggs. Pour the very hot oil over the top. Use lots but donʼt drown the rockfish. Serve immediately.

IDEA*** It has occured to me that making a rice base and serving the rockfish over top might make a really nice meal. Just a thought!

AND!!!! When we ran out of green onions one night we chopped white onions finely and added chopped garlic (the jarred kind), mixed the
chopped ginger right in with it and went ahead with the recipe anyway. Folks seemed to really like it this way too.

 

BLONDYʼS SMOKED SALMON PATE

Whip till not lumpy lots of smoked salmon (I use the mixmaster).  Pour over this mix about 1/2 a cup (or more) melted butter.  Dump on tons of dried dill and pour in a bit of lemon juice. A little sour cream goes a long way but is optional. Be sure to refrigerate for several hours before serving.

This makes a really nice appetizer with crackers.

 

SMOKED SALMON PINWHEELS

As well, try spreading white flour tortilla shells thickly with this pate. (I always cut the rounded tortillas into a square first for rolling purposes). Then roll up and cut with a VERY sharp knife or else it will be messy). These work well in the boat.
 

TROPICAL CRAB SALAD

Ok. So we have a lot of crab leftovers. I guess someone's got to figure out something to do with them. This yummy recipe is worth ensuring there is plenty of crab left.

½ lb cooked crab meat
1 medium fresh papaya cut into chunks
½ cup diced celery
1/3 cup toasted almonds
¼ cup green pepper, diced
¾ cup fresh pineapple chunked OR canned pineapple chunks (easier)
¼ cup toasted shredded coconut
½ cup mayonnaise
1 TBSP lemon juice
¾ tsp curry powder
½ tsp salt
1/8 tsp pepper
beds of shredded lettuce and more shredded coconut



WALTER'S MAYONNAISE SALMON

Now this is really easy to do and can be dressed up with anything you like. Here is one variation of how we do it.

Take a salmon fillet and lay on a greased cookie sheet. (You can barbeque it skin-side down but the sauce does collect a lot of smoke). Grind salt and pepper fresh over the fillets. Sprinkle your favourite seasoning. We like to use the Victorian Epicure Dijon Tarragon, or Curry Dip, or Bacon Sundried tomatoes and Cheese but pretty much anything you like will work. Season well with your favourite seasoning.

Next, using a spatula, generously scoop Hellman's mayonnaise (or I like Spectrum brand Canola mayo). Now generously means you will spread, without wiping off the seasonings, a layer of mayonnaise about 1 cm thick - not more not less. Then drizzle honey over the top. Bake at 325 till done. Now the mayo makes a cover for the meat that keeps it very moist. You will look for the mayo to be a golden brown and almost crispy looking in places. When you check the meat you can see the colour change from raw to cooked. Don't over cook if possible. Coho take less time than Chinook.

 

BLONDY’S MAYO SALMON

Someone challenged me to make a new recipe 20 minutes before dinner and this is what came out. Yummy.

Mayo - hellmans. Enough to cover a whole fillet.
Poppy seeds - make the mayo thick with poppy seeds
Sweet thai chili sauce - to taste.
Garlic and Pepper seasoning

Mix all these ingredients and taste it. Should be a bit spicy but not too much.

Pour over the salmon fillet. Should completely cover ity. Bake at 300 degrees F till done.
 


BLONDY’S MAPLE FETA CHEESE SALMON

1 container of Dofu feta
Maple Syrup (enough to make a paste with the feta)
1 fillet of salmon
Salt & pepper
Seasoning of choice (I like Victorian Epicure stuff and it all works)

Lay the fillet on the barbeque skin side down. (now really we rarely do this on a BBQ. It works really well in the oven on a cookie sheet folks). Crumble the container of feta into tiny bits (make sure it's drained). Add enough maple syrup to make a sticky paste. Salt and season the salmon. Spread the paste over the entire surface of the fish. This should be thick enough to cover the pink parts but not too thick! Bake in BBQ, or in oven if you don't have a BBQ, until cooked through. It's yummy.
 


DILL AND HORSERADISH SAUCE (for baked Salmon)

Preheat the oven to 325-350 degrees.

3/4 cup sour cream
3/4 cup mayonnaise (not miracle whip)
2 tsp chopped fresh dill
2 tsp dijon mustard
to taste - salt and freshly cracked pepper, lemon juice

Mix the ingredients together and coat the salmon.

Bake until done - approximately 10 minutes / inch.


BAKING SALMON (TIP)

OK. You folks give us tips and here is one for you! I have found that it is pretty hard to overcook baked salmon of any kind (plain, dressed, mayoʼd etc...) if you simply have the time to cook it slow. 300 degrees F believe it or not makes it pretty much impossible to overcook your salmon fillets. If Chinook, it is usually longer than Coho of course. Pink would be less time. We donʼt cook Sockeye but if you HAVE to then even less time than Coho. It is Soooo dry. Avoid Sockeye Salmon if you can!


HALIBUT PAN FRY

Super best way to do halibut. It is simple and always works.  Cut the halibut into the serving portions you want. Take 6 eggs (or whatever it looks like is needed to cover) and whisk with lots of salt and pepper. Then in a bowl place the halibut and the egg mix turning halibut to coat.

Leave the halibut in the egg mix for around 6 hours turning whenever you remember to keep it coated.

When ready to eat, simply melt butter (a good frying pan is really an asset for halibut) and fry the halibut on one side till it is looking 3/4
cooked through. Then flip and turn off the heat. It is done in seconds after that.

TRY: Using up leftover chips. Grind them up and roll the eggy halibut in them before frying. Really tasty. We like to use the Avocado chips.



CANNED SALMON

Canning salmon is really easy. Make sure you skin your salmon, and I prefer it de-boned. Sterilize either ½ pint jars or pint jars (larger jars are not really safe) by washing thoroughly in hot water and heating to dry in the oven. Cut the salmon into pieces that will fit into the jars and stuff the jars full, but be sure to leave at least ½ inch of space at the top. Clean the sealing surface (the top) of the jar with a clean damp cloth. Add ½ tsp salt for each ½ pint. After sterilizing the lids and rings in boiling water, place on the jars and turn rings tight, then loosen them ½ turn. Seal in a pressure canner for 90 minutes at 10 lbs pressure.  You do not need to add anything else to your salmon. All the extra things that people add spoil the finished product and there is enough oil in the fish to provide plenty of juice in the cooking process.


HALIBUT WITH A HINT OF CURRY

My favourite halibut recipe goes something like this: Fry at least one large onion in lots of butter, till it is translucent. Add one bayleaf, ¼ tsp thyme, and at least 2 tsps of curry powder. Heat up and stir for about 5 minutes. Add 2 tbsp of flour and blend in. Then pour 1 cup of milk (I use soy) and stir over a medium heat until thickened. Add about ¼ cup of whipping cream (this is optional but you might add a bit more milk if needed). Add about 1 tsp salt and a good dash of pepper.

Lay the fillets on a greased (and possibly lined with aluminum foil) baking tray or glassware dish. Pour the curry sauce over the fillets. Bake at 450°F for 15 - 20 minutes. It tastes great with hot rice.


SMOKED SALMON QUICHE

This is an invention of Walter's Mom and it is EXCELLENT!

1 cup of Miracle Whip
4 beaten eggs
16 oz Kraft Mozzerella grated
1 cup chopped green onions
4 tbsp flour (or less)
16 oz smoked salmon (about 1 large package or you could use a few cans)
1 unbaked pieshell

Combine all the ingredients and place in the pie shell. Bake 40-45 minutes and this yummy dish can be eaten warm or cold.

 
Contact us and we'll custom-design the ideal adventure for you!
1-250-338-7473   info@quatsinolodge.com