Cedar Wrapped Mediterranean Salmon (using Fire & Flavor Cedar Papers)

Cedar Wrapped Mediterranean Salmon (using Fire and Flavor Cedar Papers) about to be wrapped and placed on the grill.

I found these cedar papers at Bristol Farms in Newport Beach, CA and man are they cool! They're made by a company called Fire and Flavor, the packet comes with 8 small sheets (enough for 8 servings) and a couple of recipes. I tried the first recipe out last night - very simple and VERY good.

before the grill

The Fire and Flavor Cedar Papers did exactly as promised. They infused the salmon with a subtle smoky flavor, kept it moist and the presentation was beautiful. The next time you want to "wow" your dinner guests, just roll a few of these up, grill and serve. Your guests can unroll their own package and devour the delicious contents...while you devour the compliments!

rolled up and ready to be grilled

You could use them for just about anything - meats, vegetables, etc., and according to the package you can cook with them indoors using a stove top grill pan or cast iron skillet, or as I did using my outdoor grill.  Pretty versatile!

Here's how I made the Cedar Wrapped Mediterranean Salmon recipe that comes with the package:

Serves 2


Grill Medium High Heat (about 400 degrees)

Ingredients:

3 Tablespoons finely chopped sun-dried tomatoes (I use the ones packed in oil and herbs and they never disappoint)

1 Tablespoon chopped kalamata olives

1 Tablespoon chopped green (manzanilla) olives

1 large clove garlic, minced

1 teaspoon olive oil

1/4 teaspoon fresh thyme (see Cook's note)

1/4 cup zucchini, cut into 1" thin strips

Kosher salt and freshly cracked pepper, to taste

2 - 6 or 8 oz salmon fillets (I used Atlantic)

2 Fire and Flavor cedar papers, soaked in water for 10 minutes

Combine sun-dried tomatoes, olives, garlic, olive oil, and thyme in a small bowl and season with kosher salt and freshly cracked pepper.

Take one soaked cedar paper and place one salmon fillet in the center. Mound 1/2 the tomato/olive mixture on top, then lay 1/2 the zucchini on top of that. Roll up and tie with one piece of twine (included in package). Repeat with other fillet.

Place packets on grill and cook for 4-5 minutes on each side. Place packet on guest's plate for them to unroll, or remove the wrapper and plate the contents.

fresh off the grill

Cook's note: The easiest way to remove the tiny leaves from the stem of thyme is to hold a single stem from the very top with one hand, and with the other hand gently squeeze or pinch the stem with your forefinger and thumb starting at the top and slowly running them down the stem removing the leaves as you go. The leaves are what you're after.