Salmone Avvolto nel Cedro (Cedar Wrapped Salmon)
Recipe and Photography by Edible Reno-Tahoe
For the Salmon Filet Wraps
4 Kvaroy Arctic Salmon Fillets, skin on with pin bones removed
4 cedar wraps (at least 7” x 8” with butchers twine)
2 Meyer lemons, thinly sliced with seeds removed, 12 slices needed
24 thin asparagus spears, trimmed
applewood smoked sea salt to taste
EVOO – extra virgin olive oil
4 slices fresh herb compound butter (recipe below)
heirloom tomato bruschetta (recipe below)
creamy polenta (recipe below)
DIRECTIONS
Soak the Cedar Wraps in water for 5 minutes
Preheat oven or grill to 425 degrees F
Place Kvaroy Arctic Salmon Filet, skin side down on an angle in the center so the Cedar Wrap points are at the at the top and bottom, left and right of the Salmon.
Layer the following, in order, on top of the Kvaroy Arctic Salmon Filet…4 Asparagus spears, 3 Meyer Lemon sliced topped with Fresh Herb Compound Butter
Drizzle with EVOO and sprinkle with Applewood Smoked Sea Salt
Pull the left and right Cedar Wrap points over the Salmon to enclose all ingredients and secure with the Butchers Twine, tie a double knot
Add the finished Cedar Wraps to the grill or oven, on a baking sheet, for 7 – 10 minutes or until the center of the Salmon Filet reaches 145 degrees F
When done, remove from the oven or grill and set aside for 5 minutes to rest
Individual Plating…Place 1 large scoop of Creamy Polenta on the right side of the plate
Open the Cedar Wrap and place the Asparagus and Meyer Lemon on top of the Creamy Polenta
Place the open Cedar Wrap on the left side of the plate with the left and right wrap tips tucked under the Cedar Wrap
Place a generous scoop of the Heirloom Bruschetta on top of the perfectly cooked Kvaroy Salmon Filet
Use remaining Grana Padano on top of everything…Mangia!
For the Fresh Herb Compound Butter
1/2 cup unsalted butter, softened
1 /2 teaspoon freshly squeezed Meyer lemon juice
1/2 teaspoon applewood smoked sea salt
1 clove garlic, minced
3 tablespoons fresh Italian parsley, coarsely chopped
1 1/2 tablespoons each – fresh basil, oregano, rosemary, coarsely chopped
1/4 teaspoon freshly ground black pepper
12” square parchment paper
DIRECTIONS (Make at least 1 hour ahead)
Combine the first 7 ingredients in a bowl and mix thoroughly until combined.
Place on the parchment paper and roll into a log, wrap parchment paper around log and twist the ends to seal. Refrigerate at least 1 hour
Once Compound Butter is chilled, slice into 1/2” slices and set aside.
For the Creamy Polenta
4 cups water
1 teaspoon fine sea salt
1 cup polenta
1/2 cup unsalted butter
1 cup freshly grated Grana Padano, plus additional for garnish
DIRECTIONS
Bring water and sea salt to a boil in a saucepan. Begin to pour Polenta into boiling water while constantly stirring until there are no lumps…don’t stop stirring!
Once the Polenta begins to thicken stir in the butter and cheese, stir until combined
For the Heirloom Bruschetta
3 garlic cloves, minced
2 large heirloom tomatoes, small dice
10 fresh basil leaves, chiffonade
1 cup smoked water buffalo mozzarella
1 tablespoon EVOO
Sea Salt to taste
DIRECTIONS
Combine ingredients. Salt to taste.