A trip to Steveston …. a small fishing village situated right on the mouth of the Fraser River about 25 kilometers from downtown Vancouver. Given its location, it became the site for salmon canning (late 1880’s) and for about 100 years numerous salmon canneries dotted the shoreline.
Most importantly, what remains is still a working fishing village. With their fishing boats right at the dock, the fishers welcome locals and visitors to purchase freshly caught salmon, halibut, crab, tuna, and prawns…
or they just want to talk….
Although you can make a day out of a trip to Steveston, today we were on a mission. Together with husband Art, son Steve and his wife, Jenn, and with Jenn’s mother, Anna, we had our heart set on coming home with some fresh salmon for dinner and for the freezer. Walking up and down the dock, we searched for the best fish … at the best price… and having Jenn and Anna with us ensured that we would get it!!
With the salmon season almost at its completion, we were so pleased with our ‘catch’ – several whole salmon and some extra salmon heads that will be used to make the most exquisite stock (visions of cioppino and salmon risotto are already dancing in my head).
But, for tonight, we will make some fillets that have a simple sweet glaze accented with some fiery pieces of black peppercorn.
Peppery Balsamic Salmon
Prep Time: 5 minutes Cooking Time: Glaze: 15 minutes Salmon: 15 minutes
Number of Servings: 4
Ingredients:
4 – 6 ounce/175 g salmon filets
2 tablespoons (30 mL) white balsamic vinegar glaze (recipe follows)
Kosher salt
2 teaspoons (10 mL) whole black peppercorns, crushed or cracked (not ground)*
2 tablespoons of white balsamic glaze (to finish)
Kosher salt
*Cracking, or crushing peppercorns is best done with a mortar and pestle. If this is not available, place the peppercorns on a cutting board and use the bottom of a heavy skillet, or roll over them with a rolling pin. The goal is to get large, coarse pieces of pepper. This adds texture and flavour without over-powering the dish (the finer the grind the more pungent the flavour and bite).
Method:
1. Make the glaze: Place ½ cup white-balsamic vinegar, ¼ cup dry white wine, and 1 tablespoon of honey in a small saucepan over medium heat. Bring to a boil; reduce heat to a simmer, and gently cook until it has reduced (to about ¼ cup) and becomes syrupy (about 15 minutes). Remove from heat and let cool.
2. Preheat oven to 3750F (1900C). Place salmon filets on a lightly-oiled parchment-lined baking sheet.
3. Lightly brush each filet with some of the glaze – 2 tablespoons should be sufficient. Ensure that you have enough glaze left to brush on at the end of cooking. Sprinkle with a little salt, and a teaspoon or so of the freshly crushed black peppercorns.
4. Bake for 12-15 minutes (depending on the thickness of the fillet), or just until fish flakes just a little – do not over-cook.
5. Remove from oven; brush on the remaining glaze; sprinkle with the remaining cracked peppercorns; sprinkle with a little Kosher salt.
6. Serve immediately.
