Happy Valentine’s Day!

Guest Testimonial

We decided we wanted to go salmon fishing for our 50th wedding anniversary. We researched many lodges & we picked the Rivers Inlet Sportsman’s Club because it looked like the best one. It was the perfect spot. We could fish to our hearts content all day or do nothing. Naturally we fished a lot & amazed ourselves by catching salmon even when we ventured out on our own. The guides were very helpful & entertaining & the meals & accommodations were great. I felt very spoiled. Our boat was number 21 which is our anniversary day! Our table companions were very congenial. Our first floatplane trip & salmon fishing experience were unforgettable & we had a fantastic time.
Thanks to everyone.
Jerry & Ellen – Thomson Lake/SK Canada

 

Romantic Salmon Dinner for Two

Ingredients – for 2 servings

Garlic Smashed Potatoes

  •     12 baby gold potatoes
  •     2 tablespoons butter
  •     ½ teaspoon salt
  •     ½ teaspoon pepper
  •     3 cloves garlic
Herb Crusted Salmon

  •     2 salmon fillets
  •     5 cloves garlic
  •     1 cup fresh parsley (10 g)
  •     2 tablespoons fresh chives
  •     2 tablespoons fresh dill
  •     ½ teaspoon salt
  •     ½ teaspoon pepper
  •     2 tablespoons olive oil
  •     ¼ cup lemon juice (60 mL)
  •     1 bunch asparagus
  •     parmesan cheese, optional, to taste

 Chocolate Peanut Butter Skillet ‘Box’ Brownie

  •     ¾ cup brownie mix (95 g), prepared
  •     2 tablespoons vegetable oil
  •     1 egg
  •     1 tablespoon water
  •     â…“ cup peanut butter (80 g)

Preparation

  •     For the Garlic Smashed Potatoes – Boil potatoes in a medium pot for 15-20 minutes or until tender.
  •     Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
  •     Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
  •     Bake at 425ËšF (220ËšC) for 15-20 minutes or until crispy.
  •     Garnish with thyme.
  •     For the Herb Crusted Salmon – In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
  •     Place salmon and asparagus on parchment covered oven tray.
  •     Drizzle with olive oil and garnish with salt and pepper.
  •     Spoon herb mix onto salmon fillets and coat evenly.
  •     Bake at 425ËšF (220ËšC) for 12-14 minutes.
  •     For the Chocolate Peanut Butter Skillet Brownie – In a medium mixing bowl, combine brownie mix,   oil, water, and an egg and stir until evenly mixed.
  •     Transfer mix into skillet.
  •     Spoon softened peanut butter into skillet and mix in using a knife.
  •     Bake at 350ËšF (180ËšC) for 10-15 minutes or until toothpick comes out of the brownie clear.
  •     If desired, garnish with ice cream.