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January 5, 2017 Duane Foerter3

The perfect way to toast the New Year is with this delicious salmon recipe provided by our Dock Manager Ryan Ashton.  Hopefully you’ve managed to save a few pieces of your delicious salmon catch to enjoy in 2017!  With the fresh texture and taste so well preserved by our in-house vacuum packing service, you can enjoy exceptional fish dinners all year ‘round!

Although not a traditional holiday meal, salmon can be a great addition to a festive menu.  One of my favorites is Salmon Wellington – a west coast twist on the well-known beef wellington!  If you still have some QCL salmon left in your freezer, why not give this recipe a try?

INGREDIENTS:

4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)

 

PREPARATION:

  1. Season the salmon with salt and pepper to taste.
  2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
  3. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
  4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach softens.
  5. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half, so you end up with 4 pieces. Each piece should be about 10 X 14 inches.
  6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
  7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
  8. Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
  9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.
  10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
  11. Bake at 350 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
  12. Enjoy!

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June 25, 2014 Elyse Hebert0

After South Westerly wind tore up the fishing grounds this past weekend, anglers were forced to hold off on fishing early Sunday morning. They stuck to the Eastern fishing grounds, Edenshaw, to avoid the rough waters that came along with the storm. This combined with a super pod of killer whales resulted in guests and guides having to work extra hard to fill their fish boxes, BUT all of our guests still went home with fish and had a great time!

Out on the water and back on the dock it was looking like our guests on Monday were also going to have a bit of a struggle to get their limits, but around  8:00 pm on Monday night Green Point lit up and the few guests the stuck out there to the end had an amazing night playing Chinook after Chinook.

The fleet hit the grounds on Tuesday and the bite was on! A new run of salmon hit and they were abundant! It was easily our most productive salmon day of the season and the Chinook were just the start of it. The Coho have finally hit and they came in strong. If the past couple of days are any indication of what is to come, guests will be going home with their 8 salmon! The average size of Coho was between 7-8 lbs, and one giant weighing in at 11 lbs! Chinook have maintained their size mostly in the 15-20 lb range, with a couple in the 30’s and the catch of the day on Tuesday a 47 lber!

Tight lines!


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June 24, 2014 Elyse Hebert0

Last week at the Lodge, Mark Kasumovich – QCL Guide & Sales Representative – guided a wonderful individual into a battle with the largest salmon of his life, a 45lb Chinook. The most fulfilling moment of guest Doug Weis’s career ensued moments after he slipped the net around his fish and swung it into the boat. He turned to his son and guide Mark, and with a tear-stained eye he said that it was one of the happiest days of his life! Doug and Justin, you came to the Lodge as friends but you left as family! We hope to see you both up again sometime very soon.


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June 20, 2014 Elyse Hebert0

The sunshine has hit Queen Charlotte Lodge, and with it has come some great fishing. The average size of Chinook is going up, and we have seen a lot of great fish hit the dock. On Monday Bill Coss brought a 56 lb Chinook in, which is now the largest salmon of the season! He picked it up at Yachts Bay on a green spoon. The green Tiger Prawn Spoons have been proven time after time this season and helped bring in a multiple 50s’ now – always a popular choice with the guides and guests! In addition to Springs, we are starting to get the odd Coho in, getting up to 10 lb’s in size which is a great indication for what the coming weeks should bring.

All of our regular spots have been producing fish, but Klash and Parker Point have been proving to be particularly hot spots. Although there are fish all day, the most productive times to get out there is early morning, and at the end of the day when more consistent numbers of the fish seem to be getting caught.

Halibut fishing has continued to stay strong, with 15-20 lber’s coming in regularly, and a few over 30. We have seen guests picking up great Hali trolling for salmon over the past two days in the 12-18 lb range.

If you’re looking to top up your box don’t forget to go for a few black bombers and lingcod for a tasty treat! We have been seeing more lingcod and rockfish and the dock lately and are a great way to increase the amount of fish you are going home with!

Back at the Bellringer, the drinks are flowing, the music is playing and guests are having a great time after a long day on the water. The kelp bongs are scheduled to make an appearance any day now, but if that’s not your style there are plenty of options and tasty treats to help warm up.  The playful competition between friends and thrill of the day’s catch all adds up to a great time on the dock!


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June 11, 2014 Elyse Hebert0

Big fish have arrived!

We have seen some great fishing this past week. Early on, we saw a SuperPod of Orca cruise through our fishing grounds. Though seeing these amazing animals can mean that fishing will slow down for a period of time, they are chasing and feeding on big Chinook Salmon. After they passed through, we witnessed some huge fish coming in to the dock after every day of fishing. This week we saw many Chinook over 30 pounds, fish in the 40’s, and two fish in the 50’s! The monsters are around and everyone seems to be hooking into high numbers of fish ranging between 15 and 25 pounds along the way. Many of our guests have been catching over 20 fish in a day, coming home to the Lodge with smiles and stories that last through the night – until they can get back out and search again for that fish of a lifetime! We are all happy to see these big fish showing up, and we have been experiencing some great weather along the way.

Our Kingfisher Derby is coming this weekend for Father’s Day, so stay tuned for some great fishing updates to come! Tight lines everyone!


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April 16, 2014 Duane Foerter0

There are only two weekend trip dates with limited space left this coming season. One of these dates is June 13-16, 2014. This date falls on Father’s Day this summer.

As an incentive to make that special Father’s Day trip happen we would be pleased to offer a complimentary guide on this trip date only. Bring Dad up and reconnect for a weekend. Invite your Son or Daughter to the lodge and surprise them with the trip of a lifetime.

Make a call and let one of our Adventure Specialists make this trip happen.

Don’t Miss Out – Call 1.800.688.8959


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October 15, 2013 Duane Foerter

Throughout the year and especially through the “off season” the QCL e-news is a sure fire way to stay up to date on the latest news from Queen Charlotte Lodge.  If you’re not receiving it and you’d like to, simply complete the Newsletter Sign-Up box on the left hand side of our web page.

In the meantime, here’s a shortcut to the current edition:  http://queencharlottelodge.createsend4.com/t/ViewEmail/r/36F6E1BD489CD43F2540EF23F30FEDED/B4A1F46E02DDB391C5EC08CADFFC107B

 


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