Fish

BBQ plank grilled salmon with Levi Roots Reggae Reggae Sauce

By Martine PierhagenCedar Plank Recipes, Fish

This Cedar plank-grilled salmon recipe is easy to fix and totally delicious. Most people wouldn’t think of trying barbeque sauce with salmon, but we think you’re going to like it a lot with Levi Roots Reggae Reggae Sauce.

This Caribbean-style BBQ sauce is something special, created with scotch bonnet chilies, allspice and herbs. It’s lip-smacking good!

You’ll need:

Natural Cedar Wood gourmet grilling planks
Salmon filets, skin on
Levi Roots Reggae Reggae Sauce

Step 1: Soak your gourmet grilling planks for at least one hour, making sure they are fully submerged.

Step 2: Preheat your grill to medium heat.

Step 3: Use a silicone brush to apply a thick coating of the Reggae Reggae sauce to each of the salmon filets.

Step 4: Place the planks on the grill grate then add the filets, skin down. Close the grill cover.

Step 5: Cook the salmon on your grill at medium heat for approximately 12 to 15 minutes. The filets are ready when they flake easily with a fork.

Top Tip: If you can spare some time, let the raw salmon marinate in the Reggae Reggae Sauce (covered in the fridge) for 30 minutes. This isn’t a must, but a little extra flavour booster.

Courgettes taste great with grilled salmon, or you can serve it with your favourite summer salad. Other ideas that pair well with BBQ plank grilled salmon with Reggae Reggae Sauce are roasted asparagus, green beans, and mashed potatoes.

In case it’s cold and rainy outside or you don’t have a BBQ, here is an alternative. Turn your oven broiler on high heat with the rack in the centre. Place your salmon on the Cedar plank and broil for 4 to 5 minutes.

Go on, put some music in your food! Get this awesome sauce HERE.

September 19, 2024

Cedar Plank Roasted Salmon with Granny Smith Apple & Jalapeno Salsa

By Martine PierhagenCedar Plank Recipes, Fish

With the accompanying sweet and spicy salsa, this beautiful salmon dish might just become an easy-to-prepare family favourite. The sweetness of apples contrasts beautifully with the heat of jalapenos in the salsa, which gives it a balanced and delicious flavour profile. Cooking the salmon on a cedar plank in the oven infuses it with a delicate, smoky aroma. You’ll love this one, we’re sure of it!

Makes 4 servings

You’ll need:

Cedar gourmet grilling planks
2 Granny Smith apples, cored, seeded, chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons fresh coriander, chopped
1 teaspoon fresh mint leaves, chopped
The zest and juice of one lime
1 tablespoon sugar

Step 1:

Presoak the cedar planks fully submerged in water for at least an hour. Combine the salsa ingredients in a bowl and let it sit overnight, or at least 4 hours prior to cooking.

Step 2:

Preheat the oven to 160 degrees. Season the salmon generously with salt and pepper, then place the fish skin side down on the cedar planks. Bake the salmon until just opaque in the centre, in about 15-18 minutes.

Step 3:

With a spatula, carefully scrape the salmon off the cedar planks, separating it from the skin (it will slide off cleanly). Top the salmon with the salsa and a bit of the cooking juices, serve and enjoy.

July 17, 2024

Alder Plank Roasted Salmon with Dill & Cranberries

By Martine PierhagenCedar Plank Recipes, Fish

This is the perfect meal to serve when there’s something to celebrate, and it couldn’t be easier. Cooking salmon on an Alder gourmet grilling plank is unique and just a little bit special. It’s a standout on any dining table.

You can bake it in the oven or cook the fish outdoors in a covered grill over high heat. Just keep a spray bottle of water close by in case of flare ups.

You’ll need:

Alder wood gourmet grilling planks, soaked for at least an hour
6 salmon fillets, skin on
1 cup unsalted butter softened
1/4 cup fresh dill, chopped
1/4 cup dried cranberries, roughly chopped
fresh lemon juice
2 tsp. pink and green peppercorns crushed
1/4 tsp. salt

Step 1:

In a medium bowl, combine the butter, dill, cranberries, salt and peppercorns. Preheat oven to 200 degrees.

Step 2:

Place salmon, skin side down on the alder plank. Spread butter mixture over salmon fillets.

Step 3:

Bake for 10 to 15 minutes (depending on the thickness of the fillets) or until done.

July 17, 2024

Alder-Planked Salmon with an Asian-Style Marinade

By Martine PierhagenCedar Plank Recipes, Fish

If you have found a beautifully filleted side of salmon, this is the plank grill recipe to choose. After a quick dip in a soy marinade rounded out with honey, ginger, and lemon, the salmon is grilled over indirect heat. When grilled on an Alder plank, this large cut of fish will stay super juicy.

You’ll need:

1 large Alder grilling plank
1 (3 1/2-pound) salmon fillet
½ cup rice vinegar
½ cup low-sodium soy sauce
2 tablespoons honey
1 teaspoon ground ginger
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
¼ cup chopped green onions
1 tablespoon sesame seeds, toasted

Step 1:

Immerse and soak the plank in water for at least 1 hour, then drain.

Step 2:

To prepare grill for indirect grilling, heat one side of the grill to high heat.

Step 3:

Combine vinegar and the rest of the marinade ingredients in a large zip-top bag and shake to combine. Add the fish, and marinate in the fridge for 30 minutes, turning occasionally.

Step 4:

Place the Alder plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade, and place fish, skin side down, on charred side of plank and top with the lemon slices. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds, then serve.

July 17, 2024

Teriyaki Salmon Smoked on a Natural Wood Plank

By Martine PierhagenCedar Plank Recipes, Fish

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

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 17, 2024

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

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 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

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