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.
