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Natural Wood Wrapped Salmon with Asian Vegetables

Natural Wood Wrapped Salmon with Asian Vegetables

By Cedar Wrap Recipes, Fish, Recipes
For a surprising and healthy Asian-style dish, try this easy and mouth-watering recipe. Bok choy is a Chinese cabbage with a fabulously crisp texture. The entire plant is edible, and other than separating the stalks and rinsing them, there’s not much prep work involved. If bok choy is harvested immature, it’s called baby bok choy and that variety tends to be a little bit sweeter. Either one is a perfect choice for cedar wrap grilling.

Cedar Wrap Salmon with Asian Vegetables – Serves 4

You’ll need:

  • 4 Cedar Works wraps with string
  • 4 medium-sized salmon fillets
  • 2 bunches of bok choy
  • 1 teaspoon grated ginger
  • 1 carrot, cut into thin strips
  • 2 spring onions, cut into thin strips
  • 3/4 cup sliced shitake mushroom
  • 2 tbsp soy sauce, divided
  • 1½ tsp sesame oil
  • Some lime wedges to serve
grilling wrap with salmon and spinach

Step 1:
Soak the wraps and string in water first for about 15 minutes. If cooking outdoors, preheat grill to medium-low heat, about 180°C.  If cooking indoors, preheat grill pan to medium heat.

Step 2:
Combine 1 tablespoon soy sauce, oil, ginger and freshly ground black pepper in a bowl.  Add the salmon skin side up and marinate at room temperature for about 15 minutes. In the meantime, lightly steam or preboil the bok choy.

Step 3:
Toss carrot, spring onion and mushroom slices with remaining soy sauce.  Place salmon, skin side down, in centre of each wrap and discard the marinade. Season salmon lightly with salt and place vegetables on top of salmon. Then, place pre boiled bok choy on top of the salmon. Roll the ends of paper in towards fish so that the edges overlap and secure with a piece of string.

Step 4:
Grill the wrapped salmon and veggies for 4-5 minutes per side, depending on the thickness of fish. Remove from grill using tongs and serve immediately with fresh lime.

Shiitake mushrooms are one of the more common Asian veggies, and they are readily available at the supermarket or grocery store. They’re an earthy, flavourful addition to this meal and unsurprisingly, they’re super healthy as well. This is a light, summery, umami dish that’s best served with rice or if you prefer, just like it is.

December 13, 2021

Cedar plank salmon with burnt orange wasabi glaze

By Cedar Plank Recipes, Fish, Recipes
Burnt orange and wasabi glazed salmon grilled on a Cedar plank is the perfect sweet and spicy seafood dish! It’s perfectly baked, sticky sweet with a bit of a spicy kick.

You’ll love the blend of sweet and spicy notes that complement the natural richness of salmon. As it grills, the cedar plank infuses a subtle smokiness, enhancing the dish with a hint of wood-fired aroma.

With a sticky-sweet glaze that gives you just the right amount of fiery zest, it is seafood perfection that will impress everyone at your table.

 

Per person, you’ll need:

  • Cedar gourmet grilling plank(s)
  • 500 gr wild salmon fillet(s)
  • ½ cup orange marmalade
  • ¼ cup water
  • ½ cup red wine (optional)
  • ¼ tsp salt
  • 1 Tbsp wasabi paste
  • 2 Tbsp butter
  • 2 spring onions, chopped (or you can use chives instead)

Step 1:

Soak your cedar plank(s) for at least an hour, making sure they are fully submerged.

Step 2:

In a medium saucepan, bring marmalade and water to a boil. Turn the heat down and continue reducing until the mixture becomes thick and a deep mahogany colour. Add salt and set aside.

Step 3:

If you are adding the red wine, remove the orange mixture from the heat and add red wine by pouring through a sieve. Stir well and set aside.

Step 4:

Heat your barbecue to high (200 degrees) and season your salmon fillets with salt and pepper. Once the barbecue is piping hot, place the seasoned salmon fillets on the soaked cedar planks skin side down and place the planks on the grill. Close the lid and cook for 10-12 minutes.

Step 5:

Bring the glaze to a boil again and add the wasabi and butter, stirring until well mixed. Remove from the heat and add the spring onions.

Step 6:

Open the top of your barbecue and gently spoon a generous amount of the glaze on to your planked salmon fillets. Close lid and cook for an additional 5 minutes, then serve.

December 13, 2021
Wooden Wrap Salmon with Lemon and Capers

Wooden Wrap Salmon with Lemon and Capers

By Cedar Wrap Recipes, Fish, Recipes
This is a zesty combo from the oven that’s ideal for an easy and healthy family dinner.  Capers are the magic behind this recipe. What are they exactly? Capers are a berry of the caper bush that’s native to the Mediterranean. They’re round and dark green, about the size of a peppercorn. Capers taste tangy, briny and salty, and add big flavour to any seafood dish.

Cedar Wrap Salmon with Lemon and Capers from the Oven – serves 4-6

You’ll need:

  • 600g of skinless salmon
  • 4 to 6 Cedar Works grilling wraps with twine
  • 6 lemons sliced into rounds
  • ½ cup of fresh basil, pulled apart
  • olive oil
  • sea salt and cracked pepper
  • a small jar of capers
Wooden Wrap Salmon with Lemon and Capers

Step 1:
Preheat your oven to 200° C and place the grilling wraps and twine in water to soak, making sure it is fully submerged.

Step 2:
Cut the salmon into sections that will fit the paper. Allow enough room to roll the paper all the way around the salmon.

Step 3:
Spray or brush the salmon with olive oil. Slice the lemons and set them aside.

Step 4:
Once the cedar grilling wraps are saturated, place them one by one on your chopping board and place 2 rounds of lemons on it in the centre of each of them. Place your salmon piece and lightly salt and pepper it.

Step 5:
Wash the basil leaves and then tear them in strips and place on the salmon. Place 2 rounds of lemons on top. Next, put about 1 tablespoon of capers on top and at the sides of the salmon.

Step 6:
Wrap the cedar paper around the outside of each parcel and tie it in place tightly with the kitchen twine.

Step 7:
Place in the oven on the center rack and cook for 20 to 25 minutes or till an instant read thermometer says no less than 62° C.

The salmon will be baked to perfection and prepared like this, it’s a great topping for crisp salads in summer. The fish with lemon and capers is also tasty with pasta or fresh crusty bread. Veggies that match perfectly with this recipe are asparagus, broccolini and peas. If you opt for a salad instead, our tip is to prepare one with celery and apples or fennel and orange. It’s a little special and super refreshing.

December 13, 2021
salmon fish in a grilling wrap

Natural Wood Wrapped Salmon With Sweet Balsamic Mustard Sauce

By Cedar Wrap Recipes, Fish, Recipes
We love salmon for all its health benefits. It’s a brain-boosting, immune system improving, omega-3 filled powerhouse. Wrapped in cedar wood paper and topped with a delicious balsamic sauce, the flavour is off-the-charts. There’s just a handful of easy-to-find ingredients in this recipe and when put together, the result is one fabulous dish!

Cedar wrapped salmon with sweel balsamic mustard sauce – Serves 4

You’ll need:

  • 4 Cedar Works wraps with string
  • ½ tbsp butter
  • ¼ cup balsamic vinegar
  • 2 tbsp brown sugar
  • ½ tbsp wholegrain mustard
  • 1 large garlic clove
  • 4 medium-sized salmon fillets, skin removed
  • Salt & pepper to taste
  • 1 spring onion, sliced thin
salmon fish in a grilling wrap

Step 1:
Place the cedar wood wrap papers in a shallow pan of water and soak them for at least 15 minutes.

Step 2:
Melt butter over low heat to make the sauce then add vinegar, sugar, mustard, and garlic. Cook over medium-low heat until reduced and thick, in about 4-5 minutes. Remove garlic clove.

Step 3:
Preheat grill or grill pan to medium-high heat, about 200°C. Season the salmon with salt and pepper and place each piece into one of the soaked paper wraps. Fold the edges in towards the fish and secure the parcel with a piece of string.

Step 4:
Place salmon, seam side down and grill for 4-6 minutes per side depending on the thickness of the fish. Arrange the cedar wrapped salmon on plates, cut the string, and gently open the parcels up.

Step 5:
Drizzle with balsamic sauce and garnish with spring onion, then serve.

Pro Tip: It’s a good idea to slightly undercook salmon just to ensure it stays moist, especially as it will continue to cook for several minutes after you’ve removed it from the grill.

Fill the rest of your plate with your favourite veggies or make it a hearty salad. You can also use it for a spectacular healthy buddha bowl. Start with your favourite grain such as rice or quinoa, layer on fresh and roasted veggies, and top it with your salmon piece.

December 13, 2021
Natural Wood Wrapped Scallops

Natural Wood Wrapped Scallops with Cranberries, Oranges and Thyme

By Cedar Wrap Recipes, Recipes, Seafood
Beautiful and sweet, scallops are a real treat for any seafood lover. Perfect for a date night, dinner party or whenever you want to impress, this easy recipe for Cedar wrapped scallops guarantees a delicious meal with the subtle smokiness of Cedar wood and a stunning presentation. Cedar Works grilling wraps are easy to use and keep your food moist while adding a delicious smoky flavour.

Cedar Wrapped Scallops with Cranberries, Oranges and Thyme – Serves 4

You’ll need:

  • 8 cedar Grilling Wraps
  • 24 scallops
  • 1 cup fresh cranberries, chopped
  • 1 fresh orange, peeled and chopped
  • 1 bunch fresh thyme
  • 2 Tbsp brown sugar
  • 2 Tbsp olive oil
  • salt & cracked pepper to taste
Natural Wood Wrapped Scallops

Step 1:
Soak the Cedar Wraps in water for 15 minutes. Preheat oven or grill to 200°C.

Step 2:
Gently toss cranberries, orange, thyme, brown sugar and olive oil in a small bowl.

Step 3:
Fill the cedar wraps with cranberry mixture, parallel to the grain of the wood. Top it with the scallops then season with salt and pepper.

Step 4:
Fold edges of the wrap toward each other and secure with twine.

Step 5:
Place wraps on the grill or in the oven and cook for 10 minutes then serve and enjoy. When grilling, have a spray bottle of water handy for flare-ups.

Putting scallops on the grill is the perfect way to enhance their natural sweetness. They are melt-in-the-mouth delicious. This makes them a great match with a light Chardonnay or another sweet white wine such as Riesling or Pinot Gris. If it’s a date or celebration, you can’t go wrong with a nice Prosecco or Champagne.

December 13, 2021
prawns in a grilling wrap

Natural Wood Wrapped Wrapped Shrimps

By Cedar Wrap Recipes, Recipes, Seafood
Shrimps are perfect for a simple, healthy dinner or a fantastic party appetiser. When wrapped in Cedar Works grilling wraps, they will be infused with a delicious smoky flavour. This is a low-maintenance recipe, quick enough to allow you to be spontaneous, and made to be shared. For the seasoning, we recommend a mix of garlic powder, sea salt and Italian seasoning, about one teaspoon each. You can add a pinch of cayenne if you like to spice it up.

Cedar wrapped shrimps – Serves 4

You’ll need:

  • 500g shrimp, peeled and deveined
  • 4 Cedar Works grilling wraps
  • Olive oil
  • Your favourite spice rub
  • Lemon, fresh parsley, and spring onion for garnish
prawns in a grilling wrap

Step 1:
Soak the cedar wrap papers and string in water for about 15 minutes, holding the wraps down with a glass to keep submerged.

Step 2:
Mix two parts olive oil with one part spice rub. Toss the shrimp with the oil mixture. Place inside the soaked cedar wrap. Tie it up with a soaked piece of string.

Step 3:
Preheat grill or oven to 200°C. If grilling, turn the heat down to low and grill for 2-3 min. per side or more until done. If using the oven turn oven down to 175°C, place the wraps on a cookie sheet in the middle of the oven and bake for 3 minutes. Turn over and bake for 2-3 minutes more or until done.

Step 4:
Remove from oven or grill, carefully open the parcels, and serve with garnishes.

The key to good shrimp is how long you cook them. The minute they curl up and turn opaque they are done. Don’t leave them on the grill a minute longer. Grilled shrimp is best enjoyed the day it is made but can be stored in the refrigerator for up to 2 days. We like to use the leftovers on top of a salad or tossed with pasta.

December 13, 2021
bananas in a grilling wrap

Natural Wood Wrapped Smoky Bananas with Chocolate & Pistachios

By Cedar Wrap Recipes, Dessert, Fruit, Recipes
Sweet tooth anyone? Make your dessert impressive with cedar wraps! Grilled fruit, like these bananas, with chocolate and ice cream has to be one of the simplest yet delectable desserts out there. It’s super easy to do. You don’t even need a kitchen. It’s a great way to use up bananas that are starting to get ripe.

Cedar wrap bananas with chocolate and pistachios – Serves 4

You’ll need:

4 cedar wood wraps with twine
•          25 g shelled pistachios
•          10 g grated coconut
•          100 g dark chocolate
•          4 not too ripe bananas
•          vanilla ice cream

bananas in a grilling wrap

Step 1:
Set your BBQ to 120°C. In the meantime, finely chop the pistachios and mix with the grated coconut. Break the chocolate into pieces and melt au bain-marie.

Step 2:
Peel the bananas, spread the melted chocolate all over them and sprinkle with the pistachio mix. Wrap each banana in a cedar wood wrap and tie with a piece of twine.

Step 3:
Place the wrapped bananas on the grid and close the lid. Allow the bananas to cook for about 10 minutes.

Step 4:
Remove the wrapped bananas from the barbeque and serve while still warm with a scoop of vanilla ice cream. Enjoy!

Instead of pistachios and coconut, you can sprinkle the bananas with cinnamon and brown sugar instead. The sugar will melt and caramelize on the grill. Instead of ice cream, you can serve it with frozen yogurt instead. Whichever way you choose, it’ll be an impressive, fun and flavourful dessert!

December 13, 2021
vegetables in a grilling wrap

Natural Wood Wrapped Spicy Chicken with Potato & Broccolini

By Cedar Wrap Recipes, Poultry, Recipes
Perfect for busy weeknights, and busy people, who want to impress their guests with an easy but flavour-bursting dish. These spicy chicken-filled cedar wraps make such a nice presentation when you serve a little packet to each dinner guest, and there’s flavour in spades.

Cedar Wrap Spicy Chicken with Potato & Broccolini – Serves 2

 

You’ll need:

 

  • 2 small boneless, skinless chicken breasts
  • 3-4 new potatoes, sliced
  • 2-3 tbsp olive oil
  • ½ onion, sliced
  • 4-5 spears broccolini, blanched
  • ½ cup chicken broth, or more
  • sriracha, to taste
  • paprika, to taste
  • Emeril’s Essence Creole Seasoning (see recipe below)
  • Salt & pepper to taste
vegetables in a grilling wrap

Step 1:
Add just enough olive oil to coat bottom of sauté pan. Season chicken with salt, pepper, paprika and Emeril’s seasoning. Cook chicken over medium heat until browned on both sides, about 10 minutes. It will bake in the oven later, so it doesn’t have to cook through.

Step 2:
Remove chicken from pan and deglaze with chicken broth. If you like it spicy, you can add a little sriracha at this point. Taste and season as necessary.

Step 3:
Return chicken to pan, cover and simmer over low heat. While the chicken is simmering, heat oil in a sauté pan, and add the potatoes. Cook over medium heat until lightly browned, about 10 minutes.

Step 4:
When the potatoes are done, remove them and quickly sauté the onions until translucent, about 5 minutes. Blanch the broccolini until crisp/tender, about 4 minutes.

Step 5:
Layer the ingredients in the cedar wraps, beginning with the potatoes on the bottom. Lay the chicken breasts on top of the potatoes. Top the chicken with the onions. Finish with the broccolini.

Step 6:
Pour some of the juice from the sauté pan over the mixture. Don’t worry if a little seeps out. Carefully tie the packets together with the string.

Step 7:
Bake in the oven on 175 °C for 20 minutes. Place each packet on a plate and serve.

December 13, 2021
Asparagus with Carrots Smoked in a Natural Wood Wrap

Asparagus with Carrots Smoked in a Natural Wood Wrap

By Cedar Wrap Recipes, Recipes, Vegetables
Don’t you love that time when asparagus are in season? Here’s a quick and healthy side dish you can make with cedar wood grilling wraps that is simple to prepare on a weekday for dinner or a fancy option when you have company. Either way, you’ll love how easy it is to prepare and above all, how delicious it is!

Asparagus with Carrots in cedar wood wraps – serves 2

You’ll need:

  • 2 grilling wraps with string
  • 2 tsp of finely grated fresh ginger
  • 1 garlic clove
  • 1 tsp Dijon mustard
  • 1 tsp soy sauce
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp finely grated orange zest
  • 10 spears fresh asparagus
  • 1 large carrot
  • 2 small sprigs of fresh thyme
  • 2 tbsp chopped onion
Asparagus with Carrots Smoked in a Natural Wood Wrap

Step 1:
Pre-soak the cedar wood wraps in water for at least 10 minutes. Weigh them down with something to be sure they’re fully covered by the water. Preheat the grill on medium.

Step 2:
Grate the ginger for about 2 teaspoons and mince the garlic clove. Mix it together in a shallow dish along with the mustard, soy sauce, oil, and orange zest.

Step 3:
Snap the asparagus spears to the length of the wraps. Slice the carrots lengthwise to two or more slabs ¼” (6 mm) thick.

Step 4:
Open the wraps on your work surface so that the grain runs side-to-side. Add the carrots to the dish, turning to coat. Lay them in the middle of the wraps, parallel to the grain. Lay a sprig of thyme on top of the carrots.

Step 5:
Repeat the coating process with the asparagus, piling the spears on top of the carrots and thyme. Scoop up any bits left on the dish and add them to the pile. Sprinkle the onions over. Fold up first one edge of the wrap and then tightly fold the other over it. Secure it with the string.

Step 6:
Have a spray bottle of water handy take care of things in case the wraps ignite. Lay the packets on the preheated grill and close the lid. Cook for 5 minutes or until done.

It’s been said that asparagus a “wine-challenged” food, but a crisp and refreshing wine like Sauvignon Blanc, unoaked Chardonnay, and Pinot Gris pair beautifully with this dish. It’ll enhance that lovely spring summer vibe. Aromatics such as Riesling and Gewürztraminer are also a good match, and so is bubbly. Anything except for tannic and oaky wines, really. The char character from the grilling works wonderfully with Pinot Noir as well, as it is light-bodied and earthy.

December 13, 2021
vegetables in a grilling wrap

Vegetable Bouquets Smoked in a Natural Wood Wrap

By Cedar Wrap Recipes, Recipes, Vegetables
Contrary to popular belief, Cedar wood is not just for barbeque grilling, and the special smokiness is not only suited to fish and meat.  You can also use cedar wood planks and wraps when cooking in the oven, and it enhances the flavour of most vegetables beautifully, too. These fabulous Cedar wrapped vegetable bouquets are made with herb butter coated asparagus, carrots, and capsicums, arranged in a Cedar Works cedar wrap then roasted in the oven.

Cedar wrapped Vegetable Bouquets – Serves 4

You’ll need:

  • 4 Cedar Works Cedar wraps
  • 1 carrot
  • 1 red capsicum
  • 1 yellow capsicum
  • 300g asparagus
  • 2 tbsp melted butter
  • 1 tbsp chopped fresh flat leaf parsley
  • Salt and pepper to taste
vegetables in a grilling wrap

Step 1:
Preheat oven to 200 °C.  Prepare the cedar wraps and string by soaking them in water or white wine for 10 to 15 minutes.  Trim the woody ends from the asparagus and slice the capsicums.  Use a vegetable peeler to shave long, thin slices from the carrot.

Step 2:
Stir the chopped parsley into the melted butter.

Step 3:
Lay out the soaked cedar wraps and divide the vegetables evenly between them.  Drizzle the vegetables equally with herb butter, paying special attention to any exposed ends that stick out from the wrap, then season with salt and pepper.

Step 4:
Close up the wraps and tie each one with a piece of soaked string. Place on a baking pan and roast the parcels in the oven for 15 minutes or until the vegetables are crisp tender, then serve.

We’ve selected asparagus, capsicum and carrots for this recipe, but many other vegetables are also suitable for cedar wrapping.  All you need to do is make sure that they’re cut to the proper size and thickness to make sure everything cooks evenly.  For example, instead of slicing carrots into rounds or sticks, you can use a peeler to shave long, thin strips. That’s how they cook at the same rate as the faster-cooking capsicum and asparagus.

December 13, 2021