Tag

salmon

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
Salmon on a cedar grilling plank

Teriyaki Salmon Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes
Prep: 10 min | Cook: 10 min

You’ll need:

  • 2 tablespoons sugar
  • 2 tablespoons peanut oil
  • 1/2 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • 1/2 cup light soy sauce
  • 1/4 cup mirin
  • 1 tablespoon minced ginger
  • 1 tablespoon minced green onion bottoms
  • 1 (1-inch) piece fresh wasabi root, optional
  • 4 (6-ounce) salmon fillets
  • 2 teaspoons vegetable oil
  • Lime slices, for garnish
Cedar Planked Salmon Teriyaki

Step 1
Put the soy sauce, mirin, sugar, peanut oil, sesame oil, garlic, ginger, green onions, and wasabi, if using, in a blender and process on low for 1 minute, or until the ingredients are well incorporated. Transfer half of the sauce to a shallow dish and add the salmon fillets. Turn to coat well, and refrigerate, turning occasionally, for at least 2 hours and up to overnight. Transfer the remaining sauce to a non-reactive container and refrigerate until ready to cook the salmon. Soak the cedar planks in water for at least 1 hour. (Note: you may have to weight the planks with a heavy object in order to keep them submerged in the water.)

Step 2
Preheat a grill to medium. Remove the planks from the water and rub the tops each lightly with 1/2 teaspoon vegetable oil. Place 1 salmon fillet on the top of each plank. Place the planks directly on grill and close the cover. (The planks will smoke, this is OK. Keep the lid closed to prevent the smoke from escaping.) Cook until the salmon is just cooked through, about 10 minutes. While the fish is cooking, place the remaining teriyaki sauce in a small saucepan and cook until it has thickened slightly and coats the back of a spoon, 1 to 2 minutes.

Step 3
Remove the fish from the grill and serve, drizzled with the thickened sauce.

July 30, 2021
Cedar Plank Wood with Rainbow Trout

Rainbow Trout Fillet Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

Rainbow trout is not only an impressive fish to catch, but also nice to eat. Especially when you prepare it on a cedar plank and pop it on the barbeque. Trout has a mild, slightly nutty taste that’s a bit like salmon. They are flaky but delicate when cooked, and don’t taste too ‘fishy.’

Simple is best when preparing trout. There’s no need for complicated sauces as they will overpower the flavour. Make sure you allow the trout to reach room temperature before you season it. Sea salt, coarse black pepper and garlic is really all you need, but you can jazz things up as you like with other spices. The marinade in this recipe is simple but delicious.

Cedar planked rainbow trout fillet – serves 2

You’ll need:

  • 1-2 cedar planks, soaked for about an hour
  • 1-2 trout fillets
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon and lime juice
  • 2 tbsp Dijon mustard
  • 2 cloves of garlic, finely chopped
  • 1 tsp chopped ginger (optional)
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • ¼ tsp cayenne pepper (optional)
  • 1 tbsp dried parsley or a handful of freshly chopped herbs
  • 2-3 tbsp soy sauce
  • A splash of white wine (optional)
  • Fresh lemon and lime slices

Step 1:
Mix together all the ingredients for the marinade and set aside the slices of lemon and lime. Baste the fish with the marinade and save a few tablespoons to add to the fish while it’s on the barbecue.  Cover the fish and place in the refrigerator for an hour or two, until you are ready to grill.

Step 2:
Preheat your barbecue on a medium to high heat.  Place the trout or skin side down on the plank and add the reserved marinade. Put the slices of lemon and lime on top of the fish.

Step 3:
Place on the grill and cover. Keeping it covered so the smoke can circulate as that will add that beautiful flavour. You will need to watch the fish closely and if there are any flare-ups or little fires as the plank heats up, put them out straight away.

Step 4:
Cook for 15 – 20 minutes, depending on the thickness of the fillet, or until fish is tender and flakes easily. Make sure not to overcook it as the fish will get tough.

Trout is rich in protein and super low-carb, and this fish can be served hot or cold. One large cedar planked rainbow trout fillet is enough to satisfy two diners. You can serve the fish with your favourite vegetables, a sweet slaw or Caesar salad, and pasta or basmati rice.

July 20, 2021
Natural Wood Plank

Salmon with Moroccan Spice Blend Rub Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

This grilled cedar plank salmon will wow you and your guests with its colour, fragrance, and incredible flavour. The cedar smoke combined with the Chermoula spice rub makes this easy grilled salmon dish everything you’ve hoped for and more. This fish has got it all.

Chermoula is a traditional spice blend with its origins in Algerian, Libyan, Moroccan and Tunisian cooking. It’s a lemony mixture of spices, garlic, and fresh herbs that’s perfect for marinating or dry spicing fish. The name comes from the Arabic verb ‘chermel’ in reference to rubbing or marinating something with a spice mix.

Both a Chermoula marinade or the dry spice mix can be used for this recipe. The flavour is powerful, but not so much that it mutes the taste of the salmon. The rub also adds a bit of texture, and the cedar provides even more flavour and that awesome presentation.

The marinade can be stored in the fridge for a week and if you make the dry spice mix, you can store it in an airtight container away from light for up to a year. The flavour and results of this dish are complex, beautiful, and tasty, but the prep and cook are as simple as it can get. The instructions are literally brine, rub, grill, and eat.

Moroccan-Inspired Cedar Plank Grilled Salmon – Serves 4

You’ll need:

  • Cedar plank(s) for grilling
  • 4 medium-sized salmon filets, skin removed

For the Chermoula dry spice blend, mix:

  • 2 Tbs. ground cumin
  • 1 Tbs. ground coriander
  • 1-1/2 tsp. chili powder
  • 1-1/2 tsp. sweet paprika
  • 1 tsp. ground cinnamon
  • 3/4 tsp. ground allspice
  • 3/4 tsp. ground ginger
  • 1/2 tsp. cayenne
  • 1/2 tsp. turmeric

For the Chermoula marinade, mix:

  • 3 cups fresh coriander (cilantro), – roughly chopped
  • 1 cup fresh flat leaf parsley, – roughly chopped, leaves only
  • 6 to 8 cloves garlic, – peeled and roughly chopped
  • 1 tsp salt
  • 1 tbsp ground cumin
  • 1/4 cup extra virgin olive oil
  • 2 tbsp water – optional if you use a food processor but not needed if using a pestle and mortar
  • 5 tbsp lemon juice, – freshly squeezed
  • 1/2 tsp ground black pepper
  • 1 tsp ground ginger

You can also add:

  • 1 tsp ground turmeric – (for a yellow chermoula)
  • 2 tbsp tomato paste and 1 tbsp sweet paprika, – powder or paste (for a red chermoula)
  • 1 tsp harissa paste, – or to taste if you’d like to spice things up
Salmon on a cedar grilling plank

Step 1:
Season the fish with the rub or marinade. Apply it generously. Let the salmon soak up all the spices for at least an hour before you’re ready to grill.

Step 2:
Soak your cedar plank fully emerged in water for at least one hour, then pat it dry and place the marinated or spice rubbed salmon on the plank.

Step 3:
Preheat the grill to medium-high heat, about 200°C.

Step 4:
Place the plank on the grill grates, close the lid, and let it cook for 10 to 15 minutes or until salmon is done to your liking.

The exact cooking time of salmon depends on the size and thickness of the filet, but you can be sure it’s ready is when it easily flakes with a fork and is nice and pink. This dish is great paired with rice and vegetables. Coconut ginger rice and corn also go perfect with this North African inspired delicacy.

July 20, 2021
Cedar Plank Salmon with Lemon, Garlic and Rosemary

Salmon with Lemon, Garlic & Rosemary Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

Garlic. Lemon. Herbs. We dare you to find a combination that partners better with the distinctive but relatively mild flavour of salmon. The only tricky part is making something with these simple ingredients that really stands out from the pack, but here you have it. The Cedar Plank!

Infuse the salmon with the smoky sweetness from the natural Cedar wood and you’re in for the win.

Cedar Plank Grilled Salmon with Lemon, Garlic & Rosemary – Serves 4

You’ll need:

  • Cedar plank(s) for grilling
  • 4 salmon fillets, skin removed
  • ¼ cup olive oil
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 tsp lemon zest (2 lemons will do)
  • 1-1½ tsp finely chopped fresh rosemary
  • ½ tsp finely chopped fresh thyme
  • cloves garlic, minced
  • A few lemon wedges for serving

Step 1:
Fill a large bowl or sink with water. Soak the cedar plank(s) under the water for at least 1 hour.

Step 2:
In a baking dish large enough to hold the salmon, combine the olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic. Mix it all up and add the salmon. Turn to coat the fish evenly with the marinade. Cover and refrigerate for at least 30 minutes or until ready to grill.

Step 3:
Preheat the grill to medium-high heat

Step 4:
Pat the soaked plank(s) dry and place the salmon on top. Place the plank(s) on the grill grates, close the cover and cook for 10 to 15 minutes, or until salmon is done to your liking. Douse or mist the plank(s) with a bit of water if it catches fire.

Step 5:
Serve the salmon on a platter or right off the plank(s) with lemon wedges.

Serve this with simple roasted, spiced potatoes and green veggies such as asparagus, broccolini, or broccoli but you can serve it with whatever floats your boat. Herbed rice also makes a great side for this succulent classic, and of course a nice glass of chilled white wine would be a perfect addition.

July 20, 2021
Cedar Plank Salmon With Brown Sugar and Black Pepper

Salmon with Brown Sugar & Black Pepper Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

Now here’s a combination you probably haven’t thought of before. Trust us, it’s delicious! There’s a little magic in this peppery sugary combo as the contrasting flavours work brilliantly together. It’s spicy but not too hot, and sweet but not too much.

Not only is this recipe as simple as it gets, and the ingredients are pantry staples, but it’s also quick to prepare. The result will be a real showstopper to surprise your family or guests with. Give it a try as we think it’ll become a firm favourite as soon as you taste it.

Cedar Plank Salmon with Sugar & Pepper – serves 2

You’ll need:

  • 2 boneless salmon fillets, skin removed
  • ¼ cup packed light brown sugar
  • 1 tsp cracked black pepper

Step 1:
Preheat your grill to medium-high and set it up for indirect grilling and soak your cedar plank fully emerged in water for at least an hour.

Step 2:
In a small bowl combine the brown sugar and pepper.

Step 3:
Put the salmon on the cedar plank and spread the brown sugar mixture generously all over the fish. Place the plank in the centre of the hot grate, away from the heat. Cook until salmon is thoroughly cooked through and opaque, which depending on the thickness of the fish will take about 15 to 20 minutes.

To serve, cut the salmon into portions or serve the fillets on the cedar plank.

July 20, 2021
Salmon on a cedar grilling plank

The Classic Salmon Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

When you think Cedar Plank Grilling, you’ll think of salmon. That’s because infusing the sweet, smoky, robust cedar flavour into salmon is the perfect pairing of earth and ocean. The cedar plank and herbs give a smoky, woodsy flavour to the fish while the lemon zest and garlic add a bit of zing.

If you don’t have a grill, no problem. Cedar plank salmon is delicious when cooked in the oven as well.  You may not get the same smoky flavour that the grill provides, but it will take up the woodsy flavour of the cedar plank.

Cedar Planked Salmon with Lemon, Garlic & Herbs – Serves 4

You’ll need:

  • Cedar plank(s) for grilling
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons lemon zest, from 2 lemons
  • 1-1/2 teaspoons finely chopped fresh rosemary
  • 1-1/2 teaspoons finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 4 (6-oz) salmon fillets, skin removed
  • A bunch of lemon wedges for serving

Step 1:
Make the marinade by combining the olive oil, lemon zest, garlic, herbs, salt and pepper in a dish that’s large enough to hold the salmon. Turn the salmon to coat it evenly. Let the salmon marinate for at least an hour before you’re ready to grill.

Step 2:
Soak your cedar plank in a sink or bowl of water for at least one hour, otherwise, it will be more prone to catch fire on the grill. Then, pat dry and place the marinated salmon on the plank.

Step 3:
Preheat the grill to medium-high heat, about 200°C.

Step 4:
Pat the soaked plank(s) dry and place the salmon on top. Place them on the grill grates, close the lid, and let it cook for 10 to 15 minutes or until salmon is done to your liking. Mist the plank with a bit of water if it’s at risk of catching fire. Serve the salmon on a platter with some lemon wedges.

The cooking time depends on the size and thickness of the salmon filet but a good indication that it’s ready is when it easily flakes with a fork. Salmon is delicious, healthy and versatile. This fatty fish can be served with just about anything. From salads and veggies to rice and pasta, you’ve got it covered.

July 7, 2021
Salmon on a cedar grilling plank

Salmon with Mustard Soy Glaze Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

If you’re looking for a simple but exciting dinner idea, try this cedar plank salmon with mustard soy glaze and brown sugar as the taste is out of this world. Combining whole grain and Dijon mustards with brown sugar gets you just the right amount of sweetness to acidity. Fresh rosemary adds another layer of deliciousness to this incredible dish.

If you’re thinking about spicing it up, go for it. You could add fresh ginger and minced chilli peppers to the marinade as there’s nothing wrong with a little kick. The same marinade also works well with chicken wings or pork chops, both proteins that are brilliant options for cedar plank grilling.

Cedar Plank Salmon with Mustard Soy Glaze – Serves 4

You’ll need:

  • 4 decent size salmon filets, skin removed
  • 2 medium-sized cedar grilling planks
  • ¼ cup wholegrain mustard
  • 2 tbsp Dijon mustard
  • ¼ cup brown sugar
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • ½ tsp freshly cracked black pepper
  • ½ tbsp chopped fresh rosemary

Step 1:
Soak your cedar planks in water for about an hour making sure they are fully emerged.

Step 2:
In medium bowl whisk all ingredients for the marinade together. You can save a small amount of sauce for dipping later.

Step 3:
Place the salmon in a shallow baking dish and pour the rest of the sauce over the fish. Allow it all to marinade and soak up all the goodness for about 30 minutes uncovered in the fridge.

Step 4:
Heat your grill to medium, about 200 degrees C. When the temperature is right, place the planks on your grill for approximately 3 minutes, then flip them over and place salmon on top. Close the lid and cook for approximately 15-20 minutes, until salmon is cooked through and still pink inside.

We like to serve this one with roasted root vegetables such as baby carrots, potatoes, beets and butternut squash. If you’re not into that you can try steamed broccoli, bok choy (Chinese white cabbage that’s also known as pak choi), or a fresh cucumber salad. A beautiful white wine goes well with any seafood dish, and this one is no exception. Enjoy!

July 7, 2021
Indian Spiced Salmon Smoked on a Natural Wood Plank

Indian Spiced Salmon Smoked on a Natural Wood Plank

By Cedar Plank Recipes, Fish, Recipes

Thanks to the addition of the deliciously complex spice blend known as garam masala, this cedar planked grilled salmon dish has a nuanced flavour that takes the salmon to new heights. Cooking the salmon with the skin on helps keep the fish nice and moist and it just gives a better flavour to the salmon when done.

Garam masala is a fragrant, warming spice blend that is often used in Indian cuisine. I think it’s amazing stuff, and it gives an incredible flavour to salmon without overpowering it. You can make it yourself by mixing coriander, cumin, pepper, cinnamon, ginger, cardamom, fennel seeds, cloves, and nutmeg. Or you can save yourself the hassle and buy it ready-mixed from the store.

Garam Masala Cedar Plank Salmon – Serves 4

You’ll need:

  • A well soaked cedar wood plank
  • About 650g salmon fillet, skin on
  • 1 tsp olive oil
  • Pinot noir
  • 2 tbsp brown sugar
  • 1 tbsp garam masala
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1 – 2 tsp olive oil

Step 1:
Soak the cedar plank in 1 part pinot noir and 2 parts water. Estimate about 1 ¼ cup of pinot noir to 2 ½ cups of water, adjusting your measurements to get the plank fully submerged. Weight the plank down with a bowl if needed and allow to soak for about an hour.

Step 2:
Place the salmon skin side down on a cutting board. Check for any bones and gently remove the ones you spot.

Step 3:
In a small bowl mix together the brown sugar, garam masala, ginger, salt, and pepper.

Step 4:
Drizzle 1 teaspoon of olive oil on the salmon and rub to evenly coat. Sprinkle on a thick layer of the spice mixture. Place the salmon, uncovered, back into the fridge and let it rest at least 20 minutes or up to 4 hours.

Step 5:
Heat the grill to medium – about 175 degrees.

Step 6:
Remove the plank from the soaking liquid, pat it dry, and rub down the top side with 1 – 2 tsp of olive oil. Place the salmon with the skin side down on the top side.

July 7, 2021