Scotty is not one to be outdone by a great dish so the night I made Stuffed Zucchini Flowers, he made cedar wrapped salmon for main.
A few posts back you would have seen the maple grilling planks we got from a BBQ shop. Scotty used them to perfectly cook salmon and prawns. Since then Scotty has decided that he loves cooking with wood! We went back to the BBQ shop recently to replenish our stocks of planks but they had run out. Instead we found cedar cooking wraps – 6″ by 6″ paper-thin sheets of wood that can be wrapped around a variety of food items and placed on the barbecue, in the oven or in a stovetop steamer.
To complement the delicate prawn and corn stuffed zucchini flowers, Scotty decided on cedar wrapped salmon with a mushroom and celery ragout.
CEDAR WRAPPED SALMON WITH MUSHROOM & CELERY RAGOUT
2 x 150g salmon fillets
Sml handful of fresh coriander, chopped
1/4 cup olive oil
Salt and pepper, freshly ground
1 cup mushrooms, sliced
1 celery stalk, sliced
1 sml zucchini, julienned
2 tsp balsamic vinegar
2 spring onions, sliced
2 spring onions, to tie
1 tbsp fresh dill, chopped
2 cedar wraps, pre-soaked in water for 1/2 hour
Saute mushrooms, spring onions and garlic in oil for 2 minutes. Then add celery and balsamic vinegar and season with salt and pepper cook for a further 2 minutes.
Coat salmon in coriander and dill and season salmon with salt. Place in a hot pan and quickly sear all sides of the salmon without cooking through.
Remove salmon from pan and place each fillet in the centre of a cedar wrap. Top with mushroom mixture and julienned zucchini. Roll and secure each wrap with a spring onion.
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. Once cooked serve with herbed cous cous and/or salad.