FOOD

Cedar-Wrapped Salmon

Make your best salmon ever by combining the flavors of a cedar plank with the moistness of a parchment wrap.

FOOD

Cedar-Wrapped Salmon

Make your best salmon ever by combining the flavors of a cedar plank with the moistness of a parchment wrap.

Ingredients

  • 4 cedar wraps
  • 4, 6 ounce salmon fillets
  • 1 small zucchini, cut into thin rounds
  • Salt and pepper

Steps

  1. Preheat oven to 400 degrees.
  2. Soak cedar wraps in water for at least 5 minutes.
  3. Next, place a few zucchini rounds on the soaked cedar wrap, followed by the salmon. (Make sure the salmon and veggies are going in the same direction as the wood grain. This will allow the wrap to close properly.)
  4. Coat the salmon with a few tablespoons of pesto.
  5. Close the wrap over the salmon and secure with two strands of butcher twine. Trim excess string.
  6. Place wrapped salmon on a sheet tray and bake for 15 to 20 minutes.
  7. Carefully cut twine and peel back cedar wraps.
  8. Serve with rice or noodles covered in zucchini pesto. Enjoy!

Ingredients

  • 2 small zucchinis, grated
  • 1/2 cup packed basil leaves
  • 1/4 cup Parmesan
  • 1 garlic clove
  • 1/2 lemon, juiced
  • 2 tablespoons pine nuts
  • Salt and pepper
  • 2 to 4 tablespoons olive oil

Steps

  1. Place the grated zucchini in a clean dish towel or cheesecloth and squeeze out moisture until zucchini is dry. This should yield about 1 cup grated zucchini.
  2. In a food processor, add all pesto ingredients except for the olive oil. Pulse until well combined.
  3. Leaving the food processor on, slowly drizzle in olive oil until desired consistency.