Salmon Cedar Bundles with Herb Vinaigrette
Cooking salmon on cedar planks has been popular in restaurants for years. This recipe is an easy adaptation, using cedar papers in place of a plank. The cedar papers are soaked in water, wine, or other liquors and are wrapped around the fish like a package.
- 6 4- to 5-ounce salmon fillets, cut about 1 inch thick, trimmed of skin
- Salt and freshly ground pepper
- 1/2 cup white wine
- 6 tablespoons fresh lemon juice
- 1 tablespoon garlic, minced
- 4 tablespoons shallots, minced
- 2 tablespoons fresh basil, finely chopped
- 2 teaspoons fresh tarragon, finely chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons baby capers, rinsed and dried
- 1/2 cup plum tomatoes, peeled, washed, dried, seeded, and diced into small cubes
- 6 cedar papers, soaked in liquid for at least 10 minutes
- Preheat grill (if using oven, preheat to 450 degrees.)
- Season salmon fillets with salt and pepper. Place fillets in a non-reactive dish and pour the wine over the fillets and let marinate at room temperature for approximately 30 minutes.
- Whisk together the lemon juice, garlic, shallots, basil, and tarragon. Whisk in the olive oil in a steady stream to make a vinaigrette. Stir in the capers and tomatoes and season with salt and pepper. Set aside until ready to use.
- Lay a sheet of cedar paper on a flat surface. Place a salmon fillet on top of the paper, so that the salmon lines up with the grain of the paper. Spoon some of the vinaigrette over the salmon. Fold the edges of the cedar paper over the salmon, like a letter folded in thirds. Tie with butcher's twine if necessary. Repeat with remaining salmon.
- Set the salmon bundles on the grate of a grill and cover with the lid. Grill on each side until desired doneness. If using oven, place bundles on a sheet tray and bake for approximately 8 minutes.
- Remove salmon from grill, unfold bundles and serve hot.