ceramic platter from Fifty One and a Half
I've been grilling fish lately with a great new item and I wanted to share it with all of you. Most of you have probably had fish grilled on cedar planks. The cedar infuses the fish with a nice taste. I've never really wanted to buy and store cedar planks, though. The next best thing are these easy little Cedar Papers from Fire and Flavor. They are a great way to grill or bake fish, chicken and vegetables.
there are 8 papers in a pack and they usually sell for about $8 a pack
They are very easy to use - you just soak them for about 10 minutes in water. A rimmed baking pan works fine for this. The cedar papers become soft and pliable. You then set your meat, fish or chicken on the wrapper and top with your seasonings. For this recipe, I used wild Alaskan salmon and topped it with whole seed mustard, leeks, herbs and lemon. The paper is easy to wrap around the fish and then you just secure it with the strings they include. Each package contains 8 papers and strings.
What I love about these wrappers is that the fish stays incredible moist when grilled this way. And when you unwrap the fish, the skin stays behind on the wrapper!
You can use this method on your stovetop or in your oven, also. And it's not just for cooking fish or meat - you can bundle up vegetables this way, too. The bundles are fun to serve - pile them on a platter and let everybody take one and snip it apart. I hope you experiment with these and have some fun!
made in Michigan - American Spoon Whole Seed Mustard
Salmon Grilled in Cedar Wrappers with Whole Seed Mustard
for a printable recipe click here
serves 4
You will need 4 Cedar Grilling Papers
Ingredients:
- 4 salmon filets
- 2 tablespoons extra virgin olive oil
- sea salt and pepper
- 4 tablespoons of your favorite mustard (I like American Spoon whole seed mustard)
- 1 leek, white and light green part only, sliced
- thyme sprigs
- 4 slices of lemon
Instructions:
Get your grill going to medium high heat, about 400 F degrees.
Soak the cedar wrappers in water for about 10 to 15 minutes. I use a rimmed jelly roll pan for this. I also like to get the strings wet because I think they knot easier when it comes time to tie up the fish.
Place a string on your work surface. Place wrapper on top of string. Place fish on wrapper. Brush the fish with a little olive oil and season the fish with sea salt and pepper. Spread a little of the mustard on the fish. Place a few slices of leeks on top. Strip a few leaves of thyme and sprinkle on the fish and then lay a couple of whole thyme sprigs on top. Place a lemon slice on top of everything, wrap the cedar wrapper around the fish as tightly as you can and tie securely with the string.
When the grill is ready, place directly on grates over heat. Grill for 15 minutes, turning once or twice. Remove fish to a platter and cut off strings and remove cedar papers. The skin will stay on the paper.
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