JULY 2020 UPDATE
“Believe me, my young friend, there is nothing - absolutely nothing - half so much worth doing as simply messing about in boats.”
― Kenneth Grahame, The Wind in the Willows
We can’t believe it is already mid-July & we are only 6 weeks away from SEPTEMBER!!! It is the perfect sunny summer B.C. day today as my mind wanders to Rivers Inlet. I imagine being in a boat at my favorite trophy salmon fishing spot, the “Dome Rock”’, minutes from the Lodge. It is dawn & we are alone with no one else in sight, on the perfect tack in front of the kelp beds where the lunkers lurk. We are completely absorbed by the ocean rainforest aesthetics & peacefulness of the place. And then like yin yang, there are the polar opposite feelings of anticipation & expectation that at any moment the rod could bury into the water & line start screaming out with a giant salmon on the end of it! And then I snap back into the reality of life here in “town”. We are very grateful to all our guests & friends who have been full of support for us spending our first summer in 35 + years not at the lodge fishing. The best advice so far has been that the summer will fly by in a flash, so you had better make plans well ahead of time or it will come & go in the “blink of an eye”. Sometimes the days at the lodge seem long, but when the docks are buzzing with the excitement & energy of our guests & staff, we never seem to tire. Oh & all that fresh air & the wide-open spaces! The most common question we are fielding these days is … “what are you guys doing with your summer off”? We are doing what we do best, helping you create your next adventure of a lifetime. It may seem like it a long away off but don’t delay & make your reservation today. We are already filling up fast with almost all of our guests that were booked for this summer, re-booking for summer 2021.
info@riversinlet.com 1-800-663-2644 Text: 604-938-3677
Re-Book Flights & Hotels
“Man cannot discover new oceans unless he has the courage to lose sight of the shore.” – Andre Gide
One of the most difficult things for many of us through these unprecedented times has been the isolation. However, now we are starting to see calm seas on the horizon we are feeling optimistic about the future & making some travel plans. But before we do that, we realized that we had not “unplanned” some of our recent trips & you might be in the same “boat”? We were speaking with a travel partner at the one of the Vancouver Airport Hotels & they mentioned guests that had booked to come to B.C. this summer should cancel their hotel reservations to avoid cancellation fees. Many of the airlines seem to be in same situation with “no shows” for flights booked. As much fun as the trip planning is, the un-planning is just a just as important, although not quite as exciting so double check your travel files. Then you can make your new booking with us for summer 2021. And the happiest part of your vacation can actually happen way before you ever step foot in your destination. According to a 2010 study published in the journal Applied Research in Quality of Life, just planning or anticipating your trip can make you happier than actually taking it. I doubt that is true for our experience but book today, have something to look forward to & then see for yourself!
Guest Testimonial -
Great Lodge & Great Salmon Fishing
Hosts Simon & Stephanie & staff set a friendly, upbeat & helpful tone right from the start. They want you to catch fish & do everything to help make that happen--and it does!. The food is the best from snacks to warming soups to varied entrees & hot cookies at night. The fishing style is trolling with down-riggers from 18' boats w. GPS & depth-finders & you can do it all yourself or hire guides. All fishing gear, slickers & boots provided, the fish are filleted, vacuum packed & frozen to go home with you. It was an unforgettable time. We found our new fishing spot & are now yearly regulars. We can’t wait to get back in summer 2021.
John & Sue B, Santa Barbara CA
Recipe - Wild Salmon & Berries
When I think about B.C. foods and summer, wild salmon & berries always come to mind. Both are available fresh at this time of year and a flavourful fact is that you can deliciously serve them together.
This B.C. salmon for two is seared, plated and topped with a beguiling sauce that can be made with local raspberries. Serve the fish with rice or nugget potatoes and a green vegetable.
Preparation time: 15 minutes
Cooking time: About 10 minutes
Makes: two servings
Ingredients
-1/4 cup + 2 Tbsp raspberry jam
-1 Tbsp vinegar or raspberry vinegar
-1/2 tsp finely grated fresh ginger
-1 1/2 tsp soy sauce
-1 1/2 tsp lime juice
-1 tsp honey
-2 Tbsp water
-salt and freshly ground black pepper, to taste
-2/3 cup fresh raspberries, any stems removed
-1/2 tsp chopped fresh tarragon, or pinch dried
-2 (140- to 170-gram) sockeye or other wild salmon fillets
-1 Tbsp olive oil
Method
-Place jam, vinegar, ginger, juice, honey and water in a small pot and bring to a simmer over medium heat. Cook and stir until the jam is melted and incorporated with the other ingredients, about one minute.
-Strain sauce through a fine sieve into a second pot, pushing on the sauce with the back of ladle to ensure all the liquid goes through the sieve. Season sauce with salt and pepper, and then stir in the raspberries and tarragon. Set sauce aside until needed below.
-Season the salmon with salt and pepper. Place the oil in a non-stick skillet set over medium-high heat. When oil is hot, add the salmon and cook about three minutes per side, or until nicely seared and just cooked through.
-When salmon is almost cooked, set the sauce back over medium heat and return to a simmer. When salmon is cooked, plate it, top with sauce and serve.
Note: You’ll find raspberry vinegar for sale at many grocery stores.
Preparation time: 15 minutes
Cooking time: About 10 minutes
Makes: two servings
Ingredients
-1/4 cup + 2 Tbsp raspberry jam
-1 Tbsp vinegar or raspberry vinegar
-1/2 tsp finely grated fresh ginger
-1 1/2 tsp soy sauce
-1 1/2 tsp lime juice
-1 tsp honey
-2 Tbsp water
-salt and freshly ground black pepper, to taste
-2/3 cup fresh raspberries, any stems removed
-1/2 tsp chopped fresh tarragon, or pinch dried
-2 (140- to 170-gram) sockeye or other wild salmon fillets
-1 Tbsp olive oil
Method
-Place jam, vinegar, ginger, juice, honey and water in a small pot and bring to a simmer over medium heat. Cook and stir until the jam is melted and incorporated with the other ingredients, about one minute.
-Strain sauce through a fine sieve into a second pot, pushing on the sauce with the back of ladle to ensure all the liquid goes through the sieve. Season sauce with salt and pepper, and then stir in the raspberries and tarragon. Set sauce aside until needed below.
-Season the salmon with salt and pepper. Place the oil in a non-stick skillet set over medium-high heat. When oil is hot, add the salmon and cook about three minutes per side, or until nicely seared and just cooked through.
-When salmon is almost cooked, set the sauce back over medium heat and return to a simmer. When salmon is cooked, plate it, top with sauce and serve.
Note: You’ll find raspberry vinegar for sale at many grocery stores.
