When you go to Fernie, BC's Island Lake Lodge, you'll get 7,000 acres of varied cat-accessed terrain, 3,700 vertical feet of steep descents, a lodge with slate floors and 14-foot-high ceilings, and perhaps most importantly, dinners of smoked duck with Saskatoon berry salad, pan-seared miso scallops with leek and bacon, or grilled organic beef tenderloin with potato gratin. Breakfast might be orange and cranberry waffles and dessert could include white chocolate and passion fruit mousse. The lodge recently released a new cookbook, written by Keith Liggett. Here's a sample recipe from the cookbook. You can buy the book here.
Salmon Fillets in White Wine and Thyme Sauce
Salmon—Alain’s favourites are sockeye or coho—is the quintessential B.C. dish, and carries so much flavour it needs only steamed seasonal vegetables as an accompaniment.
1 large leek (white part only), cut into matchstick strips
3/4 cup dry white wine
2 shallots, minced
3 cloves garlic, thinly sliced
1 sprig thyme
5 Tbsp cold butter, cubed
1 large tomato, peeled, seeded, and diced
Salt and freshly ground black pepper
4 skinless wild salmon fillets (each about 4 oz)
Thyme sprigs for garnish
Preheat the oven to 250°F. In a small saucepan of boiling water, blanch leek for 2 minutes. Drain, then transfer to bowl of ice water to cool. Drain well. Put leek in a small ovenproof dish in oven.
Squeeze juice from lemon half. In a small non-reactive saucepan, combine lemon juice, wine, shallots, and garlic. Strip leaves from thyme sprig and add leaves to saucepan. Bring to a simmer over medium heat. Simmer for 5 minutes or until flavours are blended. Reduce heat to low. Gradually whisk in 4 Tbsp butter 1 piece at a time, allowing each piece of butter to melt before adding more. Stir in tomato, and salt and pepper to taste. Keep warm over very low heat.
Meanwhile, in a large heavy skillet, heat remaining butter over high heat. Sprinkle salmon with salt and pepper to taste. Cook for 6–8 minutes, turning once, until just cooked but still coral-coloured in the center. Divide leek among 4 plates. Top each portion with a piece of salmon. Spoon sauce over salmon. Garnish with thyme.