BOOK NOW FOR SUMMER 2021
First of all, we hope that you are keeping safe & well in these unprecedented times. We have been on the phone to many of you in the past few days & we are gratified that most have moved your 2020 deposits & payments forward & re-booked for our 37th. season in 2021. Thank you for your continued loyalty & support.
It was our decision NOT to open the Rivers Inlet Sportsman’s Club (RISC) in 2020 due to many different deterrents, the most important being the health & welfare of our employees & guests. All our seasonal employees look forward to working at the fishing lodge, & along with our guests, are exceedingly disappointed about missing the 2020 fishing season.
Over the winter, many of our suppliers have been doing work for us. We have had boats refurbished on Vancouver Island, along with new motors ordered. Equipment, such as the fish vacuum packer, is waiting In Vancouver for shipment to Rivers Inlet. Dozens of suppliers are disappointed that it will be another year before we open the lodge again.
Meanwhile, if you have not already done so, please contact us to book your 2021 fishing trips. Join our oldest guest, who will be 95 next year & has re-booked for 2021, along with the “younger” guests who keep the Sportsman’s docks buzzing with activity.
For past guests with frozen & canned salmon still left, there are so many great recipes to enjoy for breakfast, lunch or dinner. Contact us if you need some inspiration! Barbara gave a workman at her house a can of smoked salmon & he ate it straight out of the can before he left the driveway & came back begging for more - so delicious! St. Jean’s Cannery does a great job canning & processing our own caught wild Pacific salmon. If you would like to order some from them you can at stjeans.com.
Don’t delay in making your booking now as space is limited & we are already getting a head start on our 2021 season which will sell out well in advance.
Call: 800-663-2644 Email: email@example.com Text: 604-938-3677
Simon, Stephanie, Cathy, Barbara & The Sportsman’s Club Team!
And remember... No rain, no rainbows!
Simon, your notice of closure for this year was indeed disappointing as my visit to the Sportsman’s Club has always been outstanding, & as I am now 94 there can’t be too many future trips. I have been fortunate to visit many lodges thru out the world but my visit with you folks has always been the highlight of the year. Though, I have yet to land a King of 25+lbs, the fishing been excellent every year. Your location is so weather protected that one is assured of being on the water every day. But my trips to your lodge are not based only on the fishing. You offer so many intangibles that contribute to the overall experience starting with the non-stop flight & greeting on arrival. The happy faces of your support people who are so dedicated in taking care of your clients, so willing to respond to any request for assistance. The great meals your chefs prepare, over & beyond what one would expect in such an isolated location. (The fish chowder is simply out of this world.) The camaraderie with other quests in & around the bar area. The great attempt at your bugling revelry each morning. The weighing in of the fish captured each day. On & on, so many things make my visit not only an experience but truly an adventure!
Hopeful to see you once again in 2021 & boat that big King.
Kind regards, Bill M. WA, USA.
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Firecracker Salmon is a five-ingredient recipe that explodes with flavor. It packs just enough warm, sweet & spicy heat to tickle your tongue, & while the heat lingers in your mouth, it never intensifies or overwhelms.
While many recipes for skillet salmon start by cooking the fish skin-side down to give the skin a cracker-like crisp, this version takes a different approach. That’s because it’s all about the sauce. You’ll start by searing the dried and seasoned fillets skin-side up, with the flesh against the hot skillet, for four to five minutes. Then comes the good part. After flipping the fillets and giving them a minute to settle against the pan, you’ll pour the sticky firecracker sauce over the fish, basting the fillets for the final minutes of cooking.
- 4 (6-ounce) skin-on salmon fillets
- 2 cloves garlic
- 3/4 cup packed light brown sugar
- 1/2 cup hot sauce, such as Frank’s RedHot
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 2 medium scallions
- Let 4 salmon fillets sit at room temperature while you prepare the sauce.
- Mince 2 garlic cloves. Place the garlic, 3/4 cup packed light brown sugar, 1/2 cup hot sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon red pepper flakes in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer until slightly thickened, about 10 minutes. Stir and remove from the heat. The sauce will thicken as it cools.
- Pat the salmon fillets dry with a paper towel and season all over with the remaining 1 teaspoon kosher salt. Heat 2 tablespoons olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add the salmon skin-side up and and sear until golden-brown on the bottom, 4 to 5 minutes.
- Meanwhile, thinly slice 2 scallions.
- Flip the salmon with a metal spatula. Cook for 2 minutes. Pour the sauce evenly over the salmon and continue to cook, occasionally using a spoon to baste the salmon with the sauce, until the salmon is just cooked through cooked, about 2 minutes more.
- Serve with the sauce from the skillet spooned over the salmon and sprinkled with scallions.
Make ahead: The sauce can be made up to a day in advance and stored in an airtight container in the refrigerator. Heat over low heat before preparing the salmon.