Salmon Wrapped In Cedar Wood Sheets

Finish with basil olive vinaigrette and serve over couscous for a perfect weeknight dinner. Next place a few zucchini rounds on the soaked cedar wrap followed by the salmon. Cedar wrapped salmon with basil olive vinaigrette this recipe for cedar wrapped salmon takes less than 30 minutes and will result in perfectly cooked salmon every time.

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Coat the salmon with a few tablespoons of pesto.

Salmon wrapped in cedar wood sheets.

Top with mushroom mixture and julienned zucchini. Roll and secure each wrap with a spring onion. Fold the sides of the sheet over the fillet and tie with kitchen twine or a strip of scallion. Steps preheat oven to 400 degrees.

Add the wrap to the grill or. Soak the cedar wraps in water for 5 minutes. Salmon wrapped in cedar wood sheets 4 sheets cedar paper each 6 inches square see cook s note 4 center cut salmon fillets about 5 inches long and 2 inches wide skin and pin bones removed extra virgin olive oil kosher or sea salt freshly ground pepper 8 sprigs fresh thyme 8 sprigs fresh. Soak cedar wraps in water for at least 5 minutes.

The wraps infuse a subtle smokiness while keeping the salmon juicy and tender. Season salmon with salt and pepper. Remove salmon from pan and place each fillet in the centre of a cedar wrap. Remove salmon from marinade and discard the marinade.

Place wraps onto a baking tray with a small amount of water in the bottom to increase moistness and place into a preheated oven at 180 degrees for 10 12 minutes. Make sure the salmon and veggies. Wrap salmon herbs and pepper in cedar wraps and tie with natural twine. Preheat oven or grill to 425 f.

Close the wrap over the salmon and secure. Slice salmon into 4 portions. Place each salmon fillet skin side down on a cedar sheet. Wash and trim herbs and slice bell pepper.

Preheat oven to 425 degrees fahrenheit.

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