Cedar Paper Grilled Salmon

5 12 2011

What I love about cooking is finding ways to make a single ingredient shine.  I’ve never been big on smothering a dish with butter or cream, like many restaurants do, in order for it to taste good.  If you start with fantastic product you should be able to end with fantastic results, using good cooking techniques of course.

Last weekend one of my clients asked me to make grilled salmon for a very high-end dinner.  At first I was a bit stumped thinking, “how can I seriously impress these people with a simple piece of grilled salmon?”  I went to Whole Foods to find the most pristine salmon I could get my hands on.  When chatting away with the fish specialist I asked him if he had any cedar wood planks for grilling fish. Grilling on cedar wood planks infuses fish (of whatever you are grilling) with a subtle hint of smokiness while retaining its natural moisture.  It is a fabulous way to showcase a great ingredient without completely overpowering its natural. (and that is what I am ALWAYS looking for!)

The fish specialist looked around for planks, said he was sold out, but showed me a new product that just came in: Cedar Wood Paper!  I immediately got psyched!    What a genius invention!  Pliable cedar wood that can be wrapped around fish. This would give the fish more moisture and flavor and it would look gorgeous for presentation.  I bought a bunch of scallions, some honey and whole grain mustard and left the grocery store ready to fire up the grill.

So how did I prepare the salmon and cedar paper?

1. Soak the cedar paper under water for at least one hour (this will prevent instant burning on the grill)
2. Bring a small pot of water to a boil.  Trim the white ends of the scallions and blanch the scallions in the water for 1 minute.  (they should be wilted but not super soft)
3. Sprinkle the salmon generously with Kosher salt and a pinch of freshly cracked pepper on both sides
4. Place individual pieces of salmon in the center of the cedar wood paper, skin side down. (i recommend having the skin taken off for you when you are purchasing it)
5. Combine equal parts of honey and whole grain mustard in a bowl and mix.  Brush this “glaze” on the top of the fish.
6.  Fold both sides of the cedar paper over each individual fish. Tie the paper together with a scallion.
7. Place a piece of foil over the grates of a hot grill. (this is super important because the cedar paper and fish will burn if you do not put the foil down)  Place the individual pieces of wrapped salmon on the grill and cook for 10-12 minutes, depending on how you prefer your salmon and how thick it is.  Serve immediately!

Why am I so obsessed with Cedar Paper?  Because it add’s a “wow” factor to such a simple preparation of fish.  Also, it is so incredibly versatile!  You could use the same technique listed above with meat, tofu or vegetables.  You can add any spice blend or aromatics to this dish and make it your own.  Go to your local Whole Foods or World Market and buy this fabulous cedar paper and let me know what you decide to make!

 
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