Since my sewing tables are packed up for the Farmers Market tomorrow...I decided to share a recipe with you...
It is a good thing that these little "papers"are for both outdoor & indoor cooking. (since we are on fire here in CO and grills are banned)
On to the recipe...found inside of Fire & Flavor package
Asian Salmon with Vegetables:
2 tablespoons soy sauce; divided
2 teaspoons olive oil
1 teaspoon grated ginger root
1 carrot,thinly sliced into 6-inch strips
2 scallions,thinly sliced into 6-inch strips
3/4 cup sliced shiitake mushrooms
4 6 - 8 oz Salmon fillets
cotton string,for tying papers together
4 Fire & Flavor cedar papers,soaked for 10 minutes in a shallow pan/tray of water
salt & pepper; to taste
First:
Combine 1 tablespoon soy sauce,oil,and ginger in a zip top plastic bag. Add salmon and toss to coat. Marinate for 10 minutes at room temperature . In a small bowl,toss carrots,scallions and mushroom slices with remaining soy sauce.
Next:
Preheat grill or grill pan to medium heat (about 400 degrees). Remove salmon from marinade and season each fillet with salt and pepper. Place one fillet in center of each paper and top with equal amount of vegetables. Fold edges of paper over the fillets and secure with cotton string.
Last:
Place packets on grill or in grill pan and cook for 4-5 minutes per side,depending on the thickness of the fish. Remove from the grill/pan using tongs and serve.
Cooking tip:
Soak papers in wine,sake,or bourbon for extra flavor.
Changes I made to the above recipe:
- marinated everything together in the plastic bag
- used crystalized ginger chopped into small bits (because that is what I had)
- grated the carrot (because they were baby carrots & I didn't want to cut myself)
- used red onion (no scallions on hand)
- a handful of sugar snap peas sliced thinly (in place of mushrooms)
I also sliced my fillets into three or four thiner pieces so the vegetables were wrapped up inside of the fish.
If you like salmon I hope you give this recipe a try,we loved it! Now I want to try the Mediterranean Salmon recipe too :)
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