Thursday, September 26, 2013

Cedar Paper Salmon




I was at the grocery store one day and saw cedar papers on sale. I’ve heard of cedar papers because once in a while I watch cooking shows like Top Chef because I like to pretend. They looked fancy so I decided I was going to try them out with salmon on the grill. Let me tell you they are super easy to use and the presentation is amazing once you’re done. I have done this a few times and it turns out perfect every time. We had this for dinner the other night and my husband joked because the next day he had a bologna sandwich for lunch and he was wondering how he went from cedar paper salmon for dinner to a bologna sandwich the next day. The point being here that this is so good and looks so good that it will make your bologna sandwich look like the Monday special in prison. If I was him I would have tried to trade it for a snack pack. I have the sudden urge to add “cedar paper salmon so good it will make you wanna slap yo mama!” but now I think I have taken this too far…

 Cedar Paper Salmon

4 cedar papers with cooking string
1 large Atlantic salmon filet
2 large tomatoes
2 green onion stalks
1 small red onion
Lemon juice or 2 fresh lemons
Olive Oil
Salmon seasoning
Salt & Pepper

Place cedar papers in a bowl of cold water with a cup over the papers or some kind of weight to push all papers down into the water.

 Let sit in water for 10 minutes.

 Meanwhile using a filet knife cut salmon into 4 equal pieces to fit length of cedar papers.

 Brush olive oil on both sides of each salmon filet, and then season both sides with salt, pepper, and salmon seasoning.

 Take cedar papers out of water and lay flat on a large plate.

 Add a filet into each paper.

 Squeeze about ½ Tbsp. lemon juice onto each.

 Slice tomatoes, red onion and green onion into thin slices.

 Top the salmon with tomatoes, red onion, and green onion.

 Roll cedar papers and tie tightly with cooking string.

 Place on a 400F grill for 10 minutes on each side.

Untie and enjoy!

No comments:

Post a Comment