Glaze salmon with our Spicy Teriyaki Sauce and top with and Asian-inspired shiitake mushroom salad. Then roast on the grill inside cedar wraps for a moist and flavorful dinner everyone will love.
Yield: 8 servings
1 1?2 lb. skinless salmon, cut into 8 fillets, each about 3 oz., 6 inches long and 1 inch wide
1?2 cup Dragunara Spicy Teriyaki Sauce *
8 Camerons Gourmet Cedar Wraps*
For the shiitake salad:
6 tablespoon unsalted butter
7 ounce shiitake mushrooms, brushed clean, stems removed and caps thinly sliced
2 carrots, peeled and cut into strips 2 1?2 inches long and 1?8 inch wide
2 teaspoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon Mushroom Soy Sauce*
1 teaspoon toasted sesame oil*
1?3 cup thinly sliced scallions
Salt and freshly ground pepper, to taste
8 chives long green scallions or butcher's twine*
Preheat grill to 400ºF. Soak 8 cedar grilling wraps in a shallow pan of water for at least 10 minutes; drain on paper towels.
To make the shiitake salad, in a large sauté pan over medium heat, melts the butter. Add the mushrooms and sauté until lightly browned, 4 to 5 minutes. Add the carrots and continue cooking, stirring occasionally, until they begin to soften, about 3 minutes. Stir in the ginger and garlic and cook for 2 to 3 minutes more. Add the mushroom soy sauce, toasted sesame oil and scallions and stir to combine. Season with salt and pepper and remove from the heat. Let cool.
Brush salmon with Spicy Teriyaki Sauce. Place a cedar paper on a clean work surface and place salmon fillet in the center. Top with about 2 spoonfuls of the shiitake salad. Fold the sides of the cedar paper together on top of the fish. Secure with twine, paperclip, or scallion around the middle of the packet. Repeat with the remaining cedar papers and ingredients.
Lay enough foil on the grill to go under the wraps. Place a small amount of water on the foil and top with prepared wraps. Close the lid and cook 12 to 15 minutes, depending on the thickness of the fish. Transfer the packets to a warmed platter, remove the ties and open the papers. Serve in wrapper for a unique presentation. Enjoy immediately.
Recipe courtesy of Stacy Horn of Surfas Culinary District
*Available at Surfas