Scrumptious Seafood: Fort Langley Salmon in Cranberry Vinegar Sauce

Fort Langley Salmon in Cranberry Vinegar Sauce

We refer to Fort Langley National Historic Site as our sister site – we work together and our histories are significantly linked. Fort Langley was a key player in establishing trade and export routes over seas. Through the export of salted salmon, they paved the way for supply and demand for the salmon canneries to follow. By the time canned fish became the preferred product in the late 1800s, the routes of export had already been firmly established by the salt salmon industry, making it easy for the canneries to slide into business.

Fort Langley not only exported salt salmon, but cranberries also made their way to California and as far away as Hawaii!

This recipe is one of Fort Langley’s submissions to the Parks Canada Heritage Recipes App.

Fort Langley Salmon in Cranberry Vinegar Sauce

Ingredients:

  • ½ cup | 125 ml unsalted butter, clarified
  • 2 small cloves of garlic
  • 2 small shallots, minced
  • 4 x 8 oz | 4 x 225 g salmon filets
  • 6 tbsp | 90 ml cranberry vinegar
  • 2 cups | 500 ml fish stock
  • 1 cup | 250 ml unsalted butter, room temperature

Directions:

  • Cranberry Vinegar: Make 1-2 weeks ahead. Place fresh cranberries in a glass or ceramic bowl; crush. Cover with cider vinegar. Cover the bowl with plastic wrap, cutting a small hole in the cover to allow the vinegar to breathe. Store in a cool place for 1-2 weeks. Strain and bottle. Refrigerate.
  • Salmon: Preheat the oven to 425F (220C).
  • In an oven-proof skillet, heat the clarified butter, garlic and shallots over medium-high heat. SautĂ© the salmon filets quickly on one side; turn filets and add vinegar and stock. SautĂ© quickly for less than 30 seconds. Cover skillet with foil and bake in the oven until the fish is cooked, about 5-10 minutes. Remove the fish carefully from the pan and keep warm.
  • Over high heat, reduce the pan juices to one-third. Reduce the heat to low and whisk in the unsalted butter, a spoonful at a time. Arrange the salmon on a warm platter. Cover with sauce.

Credits:

Recipe tested by Chef Scott Warrick, Algonquin College School of Hospitality and Tourism

This recipe comes from Anita Stewart’s Country Inns Cookbook, Stoddart, 1987.

To find more recipes from other National Historic Sites across Canada, view the Parks Canada Heritage Gourmet App online or download it onto your smart phone.

Posted by websitedev
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