It's been a long time since I've posted anything on this blog. (During the 'intermission' I've finally succumb to an iphone which is telling as I'm waiting for the auto correct to kick in on every word I'm writing here).
Wow, how babies change things, or toddlers to be more correct, Lilac as a baby was easy as I'd smugly remark to anyone enquiring. Misguided words have come back to bite me on the bum as now she's anything but. But, enough on that matter for now, we have salmon to discuss.....
With the smoked everything trend really taking hold, (I had smoked lager only last week), I've used the popular cedar plank before, (that rectangle of wood that needs to be soaked for 8 hours before being used as a seasoning plate for fish on the barbecue), but these are different.
Cedar wraps are simply thin sheets of the highly aromatic wood, only needing a mere 30 minutes of soaking and used to encase rather than hold. Once placed on the barbecue the sheet at first sizzles and dries with the heat and then begins smouldering and smoking, allowing the mist of fragrance to perfume whatever is nestled inside, (usually salmon although the wraps are far more versatile and can hold all manner of foods, including prawns, meat or even cheese). What you are left with is a perfectly cooked piece of fish lightly fragranced with a pleasant smokiness. A few lemons, sliced thinly, some butter, a little salt and a sprinkling of pepper is all that I added to subtly enhance those most Pacific North West of flavours: salmon and cedar.
Recipe : Barbecued salmon in cedar wraps
1 1lb piece of sockeye or other salmon, pin boned
1 lemon, thinly sliced
1 tbsp butter
salt and pepper
3 pieces of cedar paper wraps
Soak the wraps and a piece of butchers string in cold water for 30 minutes. (I laid a full glass of water on top to keep them submerged).
Remove the wraps and pat dry with a cloth before laying out, overlapped on a board. Lay the salmon on top, placing the lemon slices down the centre of the fish and dot with little pats of the butter. Season well.
Wrap the cedar paper around the fish and tie with the string to create a sort of parcel.
Preheat a barbecue to medium and lay the salmon parcel over low - medium direct heat. Close the lid, (this is very important to catch the cedar smoke). Allow the salmon to cook for about 15 minutes or longer if you like your salmon well done.
Take the salmon parcel to the table and unwrap and serve. The lemons should be extra juicy after being grilled so you may be able to squeeze a little juice over the fish from each slice.
You may also like:
Salmon on a fennel bed
Barbecue sauce style
salmon marinade
Cedar planked trout
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