Langara Fishing Adventures

MAIN OFFICE

201-4440 Cowley Crescent
Richmond, BC
Canada V7B 1B8

langara fishing office map
DRIVING MAPTo Main Office &
YVR South Terminal trip departure.
GUEST SERVICES

Toll Free1.800.668.7544

Phone604.232.5532

Fax604.232.5500

Email info@langara.com

Baked Salmon with Pecan Crust

Baked Salmon with Pecan Crust

 

Ingredients

6 Haida Gwaii Salmon fillets
3 tbsp Dijon Mustard
3 tbsp Butter, melted
3 tsp Fresh parsley, chopped
5 tbsp Honey
1/2 cup Fresh bread crumbs
1/2 cup Pecans, finely chopped
6 Lemon wedges
  Salt and pepper to taste
  Pinot Noir sauce (recipe below)

Preparation

  • Preheat oven to 400 degrees.
  • In a small bowl mix together mustard, butter and honey.
  • In a separate bowl mix the bread crumbs, pecans and parsley.
  • Season each fillet with salt and pepper. Place on a lightly greased baking sheet.
  • Brush with mustard honey mixture, then cover the top of each fillet with bread crumb mixture.
  • Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.
  • Serve garnished with lemon wedge and Pinot Noir sauce.

 

Pinot Noir Reduction Sauce

Ingredients

1/2 cup Sugar
2 cups Pinot Noir
1 sprig Rosemary
1/2 cup Chicken stock (unsalted)
2 tbsp Butter, cold

Preparation

  • Place sugar in heavy bottomed saucepan, preferably nonstick and with rounded sides, and turn heat to medium.
  • Cook without stirring, shaking the pan occasionally to redistribute sugar.
  • When the sugar starts to liquefy and begins to turn brown, about 10 minutes, take the pan off the heat.
  • Carefully add the wine, chicken stock and rosemary and cook, stirring, until caramel dissolves again.
  • Cook until mixture is syrupy and reduced to just over 1/2 cup.
  • Whisk in butter until sauce is syrupy.
  • Set aside and keep warm until salmon is ready to serve.

 

Why Langara Island?

High 12°C / 54°F

Low 10°C / 50°F


Langara Island
Langara Field Guide