Top It, Wrap It, Grill It

Cooking in parchment paper is known as cooking “en papellote”. The paper seals the food so it cooks in its own juices. Cooking en papellote most commonly involves fish and vegetables but can be used for almost any food; meat, fish and even pasta.

Cooking fish on cedar planks adds a subtle aromatic flavor to the fish.

Combine these two techniques and you have “Gourmet Cedar Wraps”. Brilliant!

I bought some “Gourmet Cedar Wraps” at Whole Foods. A package of 8 wraps cost $7.99. Not cheap but definitely worth it for an occasional delicious healthy salmon dinner. They also sell these everywhere now; Wal-Mart, CVS, Amazon so shop around.

The smoke from the cedar adds flavor while the moisture from the pre-soaked paper helps the salmon stay moist and tender. I cooked these on the gill but you can cook them in the oven with great results.

Serves 2 (easy to double or even triple)

2 sheets cedar paper

2 center-cut salmon filets (pin bones removed)

Salt and freshly ground pepper

Extra-virgin olive oil

1 tablespoon dry mustard

1 tablespoon sugar

1 teaspoon water * see note below

Lightly sautéed vegetables (zucchini and yellow summer squash…optional)

Fresh rosemary (optional)

Pre-heat a gas grill with all burners set to high for about 15 minutes. You are looking for a temperature of  400 degrees if you have a thermostat. If you are cooking in an oven preheat on bake to 400 degrees.

Soak the sheets of cedar paper and the string in water for about 20 minutes.

While the paper is soaking prepare a glaze for the salmon. Cook’s illustrated suggests a spicy mustard glaze for grilled salmon. The glaze is made by combining 1 part dry mustard with an equal amount of sugar and a little water to form a thick paste. I varied this a little by using brown sugar and a little honey in place of the white sugar but Cooks illustrated is pretty fail proof.

Place the salmon on the wet paper, brush with a little olive oil, and sprinkle with salt and pepper. Add the mustard glaze. I then added some zucchini and yellow summer squash that I  lightly sautéed in olive oil and  I topped it with a sprig of fresh rosemary. Use what you have, what you like, or nothing more at all. It’s that flexible. Fresh lemons perhaps, green onions ….. It’s up to you.

Tie the cedar paper and place on the grill or in the oven. Close the cover of the grill and let cook for about 15 minutes. Do not place directly over a flame.

Husband’s reaction: “You could serve these to anyone!”