When the opened in 1979, it was one of the few places in Â鶹´«Ã½Ó³»that was allowed to open on a Sunday. Vancouvers foodie culture was also in its infancy. By offering fresh produce and food products from around the world, the market got people wondering what to do with such a cornucopia of ingredients.
Thats when Judie Glick and Carol Jensson came to the rescue. Judie and her husband Fed were among the first businesses in the market, Fraser Valley Juice and Salad. Jensson wasNT far behind with her Blue café. Together they wrote , a must-have for many amateur chefs.
Now theyve come up with a new version thats just as chock-o-block full of recipes for nearly every product you can find at the market. They also tap into the vast wealth of knowledge of the men and women behind the markets counters.
Since Â鶹´«Ã½Ó³»is blessed with its abundance of seafood, we turned to The New Granville Island Market Cookbook for some ideas on how to cook salmon. First Glick and Carol offer advice on how best to grill the fish and then a recipe for just one of the ways to prepare it.
The is published by Arsenal Pulp Press and is available both at the market and at bookstores throughout Vancouver.
Grilling Fish
To guarantee succulent grilled fish, make the most of its naturally lean and tender qualities. Oil the surface of the grill before using. Handle the fish carefully, as the flesh is delicate. While grilling, baste frequently with a sauce that can be as basic as melted butter mixed with lemon juice. To test for doneness, use a fork to carefully push flakes apart at the thickest point. The fish should be opaque and the juices should run clear. Dont overcook the fish.
If you are cooking a whole fish and dont own a specially designed fish barbecue basket, make a foil basket: Cut two pieces of heavy aluminum foil as long as the fish and about two times as wide and stack for double thickness. Brush oil on the foil, then perforate with pencil-sized holes. Place on the grill, oiled side up. Place the whole fish slightly off centre on the foil. Halfway through cooking, close the foil over the fish, flip the package, and reopen to complete cooking. Brushing the fish with a good olive oil after removing from the grill enhances its flavour.
Grilled Salmon
Perfect for impressing your guests, BC salmon (Coho, Sockeye, Pink, Chum, White and Pink Spring) is a wonderful way to showcase the fabulous local bounty that the Market has to offer. We kept this recipe simple. You can add your favourite sauce (pesto works beautifully!) to enhance the grilled salmon or garnish with just a wedge of lemon. Serve with roasted new potatoes and a simple salad.
4 tbsp mayonnaise (full fat is best)
1 tbsp lemon juice
1 tsp salt
1 tbsp freshly ground pepper
1 whole salmon fillet, about 2 lb (1 kg)
Preheat barbecue to medium. Oil the grill to prevent sticking.
In a small bowl, mix the mayonnaise, lemon juice, salt, and pepper. Place the fillet, skin side down, on a sheet of foil and evenly spread the mayonnaise mixture over top. Tent the foil over the salmon and place on barbecue. Grill for 1015 minutes, until the fish is cooked through. Platter and serve.
Makes 4 servings.
Reprinted with permission from The New Granville Island Market Cookbook by Judie Glick and Carol Jensson.
