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.
