World class fishing at it’s finest is what you will find at the West Coast Resort off the north western coast of British Columbia’s Vancouver Island.
Location, Walter’s Cove in the Kyuquot Sound.
With a new fleet of boats, and everything you can imagine taken care of, it is fishing like you have never experienced before. Seriously, they do it all. Upon your trip home you are greeted at the airport with boxes of your catch that has been cleaned, portioned, packaged and frozen. All you need is enough freezer space once you get it home.
And the fishing does not disappoint. I have the pictures as proof and a list of recipes as long as my arm……okay well not that long, but you get the point. With over $1000 worth of fish brought home, I am very excited to get busy.
On the down side I know, that after enjoying fish this fresh I will probably be disapointed in the frozen choices available to me at the grocery stores.
I guess that just means a trip to the coast is in order. And I already have a few things picked out for my trip to the coast. First is a stop at Red Fish Blue Fish in Victoria, which was recently featured on Eat St. Everything they made looked amazing. You just know they are doing it right!
Second is to hunt down the Lobster Poutine my friend Jeanne was telling me about after a trip there this summer.
Anyway, on to the salmon.
Salmon was the most prolifically caught fish on the trip the largest one, which also got the owner an award, came in at 30 pounds. Be sure to stop back in a few days to checkout the award, I am hoping to get a picture of it Tuesday.
I have played with salmon often, the most common preparation has been smoking it.
But looking to enjoy it in it’s simplicity chose to just quickly pan fry it blacked style.
2 tablespoons of paprika
1 tsp of cayenne pepper
1 tablespoon of garlic powder
2 teaspoons of salt
1/2 teaspoon of pepper
1/4 teaspoon of Italian seasoning
1/4 teaspoon of Greek seasoning
1/4 teaspoon of dried oregano
1/2 cup of butter – melted
In a small bowl combine all the spices. Mix well. Pour on to a small plate.
Meanwhile, in a small pot melt the butter over medium heat.
Lightly brush both sides of the salmon fillets with melted butter.
Press the buttered sides of the fillets on to the plate with the spices. Cover well.
Place on a plate and drizzle the tops gently with butter.
Heat a large skillet on high heat until very hot. Add the salmon fillets, buttered side down. Cook until the bottom is blackened, roughly 2 -5 minutes. Drizzle the tops with butter and flip. Cook until blackened and flakes easily.
This turned out to be one of the best salmon dishes I have ever tasted. The slight spiciness combined with the touch of butter brought out the best aspects of the spices. One never over powered the other, they all work together in perfect harmony. Not to salty or smoky, the richness of the samlon was the showcase of the dish.
If you do try this recipe please either drop my an email or post here to let me know what you think. And if you changed it up any. It is always interesting to get other takes on what does and does not work for you.
You can find Walter’s Cove on Twitter @TeamWaltersCove