Cedar Wrap Recipes

Grilling Wrap Chipotle Rubbed Salmon with Capsicum

By adminCedar Wrap Recipes, Fish

Salmon and Cedar Wood are a perfect match. Cooking the fish in a cedar wrap infuses a delicious smoky flavour and gives you a beautifully tender flaky fish. This is such an easy and flavourful salmon recipe, and you need less than 30 minutes from fridge to plate.

The fish is rubbed with tasty spices, wrapped in a cedar paper wrap with fresh peppers added, then cooked on the grill. Thanks to the smoky and earthy flavours from the timber, and the fact that it’s packed with healthy nutrients like Omega-3 fatty acids, we call this a game-changer!

Chipotle Rubbed Salmon in Cedar Wrap – Serves 4

You’ll need:

4 skinless salmon fillets
• 4 cedar wood wraps with twine
•          2 tsp packed light-brown sugar
•          3/4 tsp chipotle chilli powder
•          3/4 tsp ground cumin
•          3/4 tsp paprika powder
•          1/2 tsp chili powder
•          1/2 tsp onion powder
•          1/4 tsp garlic powder
•          Salt and freshly ground black pepper
•          2 tbsp olive oil
•          2 red capsicums, deseeded and sliced into 1/2-inch strips
•          1 lime sliced into wedges for serving
•          Chopped fresh coriander for serving (optional)

Step 1:
Soak your cedar wraps in water for 30 minutes. Preheat the grill to 180 degrees over medium heat.

Step 2:
Crumble brown sugar into a small mixing bowl. Add chipotle chili powder, cumin, paprika, chilli powder, onion powder, garlic powder, 1/2 tsp salt and 1/4 tsp pepper and whisk to combine.

Step 3:
Remove your cedar wraps from the water and spray the tops with non-stick cooking spray. Brush 1 tbsp of the olive oil along both sides of salmon fillets. Sprinkle one side of each fillet with spice rub (use about half of it for all 4), then rotate and transfer them to the cedar wraps. Sprinkle remaining spice rub over the tops of the salmon.

Step 4:
Toss the sliced capsicum with the remaining olive oil and sprinkle with salt and pepper. Layer the strips over salmon, but only enough so the paper can wrap around to enclose. The remaining capsicum can be grilled halfway through cooking the salmon, just lay strips along opposite direction of grates so they don’t fall in).

Step 5:
Wrap cedar paper around salmon and peppers then tie with string provided. Grill 5 – 7 minutes per side, spraying with a water bottle as necessary to keep the wraps moist and prevent flare ups, until salmon is cooked through. Cut the strings, serve warm with lemon or lime wedges for spritzing and top with coriander, unless you hate that stuff. Parsley works well, too.

This is a fabulous idea for a fancy summer lunch, or a light dinner if you wish. If you want to enjoy it with a glass of wine, we recommend a medium-to-full-bodied buttery white wine such as Chardonnay. A dry rosé is another surprisingly good match.

December 13, 2021

Natural Wood Wrapped Double Tequila Shrimp

By adminCedar Wrap Recipes, Seafood

Who said Tequila is just for shots and margaritas? Try this recipe for shrimp marinated in tequila and salsa, wrapped in a tequila-soaked cedar wrap then grilled and served in a tortilla. It’s a party stopper that doesn’t give you a hangover!

Cedar Wrap Double Tequila Shrimp – Serves as many as you like

You’ll need:

Shrimp, shelled and deveined
Salsa
Tequila
Cedar Wrap
A little more tequila
Tortillas
Grated cheese

Step 1:
Spoon a couple tablespoons of salsa and a splash of tequila over the shrimp and stir to coat, then put the shrimp in the fridge for 30-60 minutes.

Step 2:
Place the cedar wrap in a plastic bag and pour in an ounce of tequila. Work the booze around until it coats the wrapper and the string to tie it with.

Step 3:
After 10 minutes, remove the wrap from the bag and spoon the shrimp down the middle. Roll the wrapper up and tie off with the string.

Step 4:
Prepare the grill for medium high heat with coals on one side and nothing on the other. Place the double tequila shrimp in a cedar wrap at the edge of the coals.

Step 5:
Roll the wrap over after 4-5 minutes and leave it on the grill for another 4-5 minutes.

Step 6:
Remove the double tequila shrimp in a cedar wrap from the grill after 8-10 minutes.

Step 7:
Spoon the shrimp into a tortilla, sprinkle with grated cheese, and serve.

If you have any tequila left over, use it to make margaritas or get creative and try another mixer. Tequila, grapefruit juice, soda and a squeeze of lime makes a Paloma. Or get really adventurous and make a Lagertia. That’s a cocktail that takes the tequila from a classic margarita and adds beer. A light IPA will do the trick. Oh and if you really don’t want that hangover, a refreshing non-alcoholic drink would be an equally good if not better choice.

December 13, 2021

Grilling Wrap Grilled Salmon and Asparagus

By adminCedar Wrap Recipes, Fish

When spring is in the air, asparagus are back in season and that’s something to be excited about, especially when you grill them with salmon in our fabulous Cedar Works grilling wraps. It’s a classic combination, and the flavour will be beautifully enhanced by the subtle smokiness the wraps provide. The flaky salmon and tender asparagus will melt in your mouth!

Pro tip: Only use the freshest asparagus you can find. Fresh asparagus sounds squeaky when rubbed. If it does not squeak, it’s not fresh. For a complete meal, you simply can’t go wrong when serving this with buttery new potatoes. That’s a winner of a dinner!

Salmon and Asparagus grilled in cedar wood wraps – serves 2

You’ll need:

2 medium-sized salmon filets
2 Cedar Works grilling wraps
6 fresh and firm asparagus
1 lemon

Step 1:
Soak cedar wraps in water for 10 to 20 minutes before using.

Step 2:
Pre-heat the grill or oven to 180°C.

Step 3:
Place 3 asparagus followed by one piece of Salmon and about 3 lemon slices onto the wrap parallel to the grain of the wood. Fold edges toward each other and overlap slightly at the bottom. Tie with a piece of enclosed natural twine.

Step 4:
Place Salmon wraps in preheated oven or grill, keeping it away from direct flames. Close grill lid.

Step 5:
Cook for about 8-10 minutes or until desired doneness, plate up and enjoy!

You’ll find the early season asparagus at your greengrocers in September, and they are usually readily available between October and late December. Cook this lovely dish now, as supply of this fabulous veggie will dwindle again in January.

December 13, 2021

Natural Wood Wrapped Grilled Shrimp from the BBQ

By adminCedar Wrap Recipes, Seafood

There’s no need to travel all the way to New Orleans to experience the taste sensation of grilled shrimp. If you have a Webber or other charcoal grill, you can create the magic in your own backyard. Grilling shrimp is easy, especially in Cedar Works wraps, and feel free to change up the seasoning to your liking. Raw shrimp is the best choice for the grill, though precooked shrimp also works.

Cedar-Wrapped Grilled BBQ Shrimp – serves 2

You’ll need:

500g (or more) fresh or thawed jumbo shrimp, shelled and deveined
A pack of Cedar Works grilling wraps with twine
A good quality olive oil
1tsp of oregano
1stp of garlic
1 lemon
chilli flakes (optional)
salt & pepper to taste

Step 1:
Fill a small baking dish with cold water. Add grill wraps and twine and soak them for 10-20 minutes.

Step 2:
Preheat your BBQ grill to medium-high.

Step 3:
In a medium bowl, toss shrimp with olive oil, oregano, garlic, salt and pepper. Place 5 shrimp down centre of each soaked wrap, arranging with the grain. Squeeze ½ lemon evenly over shrimp. Sprinkle with red pepper flakes, if desired.

Step 4:
Fold up the edges of the wraps to overlap; tie with soaked twine.

Step 5:
Grill for 2-3 minutes on each side or until shrimp are opaque. Cut the remaining lemon half into wedges and serve them with the grilled shrimp.

It’s an easy to prepare party dish that everyone will absolutely love and devour. Juicy, fresh cooked prawns are great just as they are, eaten plain. You can also serve them with dipping sauces such as thousand island, Thai sweet chilli lime, or homemade tartare. Two different dips with contrasting colours gives it a nice touch, or you can just pull out a jar of mayo and stir through a squirt of lemon juice.

December 13, 2021

Grilling Wrap Lemon & Herb Green Beans

By adminCedar Wrap Recipes, Vegetables

Side dishes sometimes become somewhat of an afterthought, but it doesn’t have to be that way. Seasoned green beans make a great side dish for almost any main course, and wrapped in Cedar Wood grilling wraps, they are so fast and simple to prepare. It’s surprisingly bright and flavourful, and also vegan and gluten-free.

Cedar Wrap Lemon & Herb Green Beans – serves 2-4

You’ll need:

Cedar Wood Grilling Wraps
Green Beans
Olive Oil
Fresh Mixed herbs, chopped (parsley, sage, oregano, basil)
Lemon zest
Salt
Pepper

Step 1:
Par cook the green beans in a pot of boiling water or steam them until just underdone. They should be vibrant green and still a little crisp.

Step 2:
Soak the grilling wraps for about 10 minutes.

Step 3:
Place green beans in the wrap, parallel with the grain of the wood.

Step 4:
Drizzle with olive oil, season with salt and pepper, sprinkle with herbs and lemon zest.

Step 5:
Roll the wrap around the green beans, secure with twine and grill until done, about 10 minutes.

If you are motivated by a desire to eat more fresh, seasonal produce, you simply can’t go wrong with this one. The magic of this recipe is that it only requires a handful of ingredients, and you probably already have most of them on hand. Whether you are grilling up some meat or poaching a simple fish fillet, this is a great pick for whatever you want to pair it with.

December 13, 2021

Natural Wood Wrapped Mediterranean Salmon

By adminCedar Wrap Recipes, Fish

With a busy lifestyle, it can be a challenge to find healthy flavourful dishes that we can make in a short amount of time, especially if you have a guest to impress. But don’t worry, as Cedar Works grilling wraps are your new best friend. Packed with Mediterranean flavours, it’s easy to create a show-stopping meal like this in just 20 minutes.

Cedar Wrapped Mediterranean Salmon – Serves 2

You’ll need:

2 medium sized salmon fillets
2 Cedar Works grilling wraps with twine
3 tbsp of finely chopped sun-dried tomatoes
2tbsp of mixed chopped olives
1 large clove garlic, minced
1 tsp olive oil
¼ tsp fresh thyme
¼ cup zucchini, cut into 1″ thin strips
salt and freshly cracked pepper to taste

Step 1:
Heat your grill on medium high heat to about 180 degrees. Soak the Cedar Wood wraps and twine in water for 10 minutes.

Step 2:
Combine sun-dried tomatoes, olives, garlic, olive oil, and thyme in a bowl and season with salt and freshly cracked pepper.

Step 3:
Take one soaked cedar paper and place one salmon fillet in the centre. 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. Repeat with another fillet.

Step 4:
Place the wraps on the grill and cook for 4-5 minutes on each side. Place the wrap on your guest’s plate for them to unroll or remove the wrapper and plate the contents fresh off the grill.

Salmon is one of the healthiest fish out there. It contains omega-3 fatty acids, protein, tons of B vitamins, potassium, and selenium. You can serve the cedar wrapped salmon on its own or over a bowl of rice, with a side of pita bread, roasted vegetables, or on top of

December 13, 2021

Natural Wood Wrapped Mediterranean Fish

By adminCedar Wrap Recipes, Fish

If you are looking for a light, bright and healthy option for a dinner that will impress, look no further than Mediterranean-style fish grilled in Cedar Works wraps. Many types of fish can be used for this recipe such as salmon, snapper and halibut. Halibut is among the more delicate and flavourful fish varieties and grilling it in a cedar wood wrap will infuse the fish with a slight hint of smoke.

Cedar Wrapped Mediterranean Fish – serves 4

You’ll need:

Four medium-sized fish fillets, skin removed and cut into evenly sized pieces
4 Cedar Works grilling wraps
½ cup up pitted and coarsely chopped olives
½ cup chopped sundried tomatoes
1 clove garlic, minced
1 tablespoon olive oil
1 cup kale leaves, torn into bite-sized pieces, or 8 large strips of kale leaves
1 cup of mushrooms
a carrot cut into julienne strips

Step 1:
Soak cedar wraps in warm water for about 8-10 minutes. Pat dry with a paper towel and lay cedar wraps out on a flat surface. Spray with cooking spray to keep contents from sticking.

Step 2:
Place kale leaves in the centre of each cedar wrap.

Step 3:
In a bowl, mix olives and sundried tomatoes with garlic and olive oil. Then, spread mixture evenly over the kale. Place mushrooms and carrots on top of olive mixture and then lay on the fish fillet.

Step 4:
Roll and tie the cedar wraps next. Starting at one end, roll the papers snugly around the contents and tightly tie the wraps in two places about halfway between centre and the ends.

Step 5:
Cook on a preheated grill for about 12-14 minutes, turning every three or four minutes.

Step 6:
Remove from grill, cut the strings, and serve.

You can serve the whole wrap on the plate along with rice, braised baby carrots, or salad and toasted seeded bread. A nice crisp white wine such as a dry Riesling is a perfect pairing, and the heartier fish—notably salmon and halibut—can accommodate both white and lighter red wines.

December 13, 2021

Natural Wood Wrapped Salmon with Asian Vegetables

By adminCedar Wrap Recipes, Fish

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

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

Wooden Wrap Salmon with Lemon and Capers

By adminCedar Wrap Recipes, Fish

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

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

Natural Wood Wrapped Salmon With Sweet Balsamic Mustard Sauce

By adminCedar Wrap Recipes, Fish

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

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

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