It has been said that the women should leave the grilling to the men. Well I look down on gender roles and say that I can grill any man under the table. That’s right! You heard what I said. If you are a man reading my blog, I challenge you to a grill off anytime, anywhere. Ya see, how I see it, when men grill they like to add a whole bunch of seasonings and pre-made BBQ sauce and call that good BBQ. But when I grill, I like to choose some good hickory chips to give my food a nice hickory flavor; I like to marinade or brine my meats to break down those protein and preserve the natural flavors of the meat and give it a little something extra; and I like to pick seasoning and fresh herbs that are harmonious to take my food to another level. Ya see men, women like to take their time with things. We have to make sure that everything we do and choose for our food (if we really love to cook) works together. We may even add an ingredient that is completely out of the box. Men just add beer to everything.
You can see the evidence in this Cedar Wrapped Salmon I grilled yesterday. Oh yea….its the bomb! I have a lot of extra rosemary from my garden and I have to use it fast before it completely dries out and salmon is perfect for that. I made a homemade marinade (oh yea men, not a bottle of 30 minute marinade that you would buy) using garlic, fresh lemon juice, and rosemary to marinade my fish. I then wrapped it in these cedar papers to give it a nice grilled wooded flavor and it came out perfectly. My boyfriend loved it and he doesn’t even like salmon. He said, and I quote, “I normally don’t like salmon, but I’ll eat yours”. Ha! So take that men. I converted one of your very own into a fan favorite of my grilling techniques!
* I used “Fire & Flavor Cedar Papers” that can be found at your local major grocer in the aisle along with the rest of the BBQ products. If you have a Kroger, you should be able to find it there.
* If you cannot find the cedar papers then you could probably use actual cedar planks, but the cooking time maybe different.
- 2- 6 oz. pieces of salmon (with skin)
- 2 Cedar Papers ( I suppose you can use cedar planks if you can’t find the papers)
- 1 c. olive oil
- 2 sprigs fresh rosemary
- 2 cloves garlic
- 1 tbsp. dijon mustard
- 1 lemon
- 2 tsp. kosher salt
- 2 tsp. fresh pepper
- Take the salmon out of the packages and place inside a rectangular container that can fit both pieces. Place the salmon inside the containers and season with kosher salt and pepper (If you do not have kosher salt you can use sea salt).
- Using a food processor, combine the rosemary, garlic, dijon mustard, and the juice a whole lemon, salt and pepper and begin to pulse. Slowly pour in the olive oil and continue to pulse until all ingredients are well combined. Then, pour the marinade over both pieces of salmon. If you do not have a food processor follow these instructions:
- Finely chop the rosemary and place inside a small bowl. Using a hand held grater, grate the two cloves of garlic; add the mustard, lemon juice, olive oil and whisk. Pour on top of salmon. Allow to refrigerate for, at least, 1 hour.
- Soak the cedar papers for 10 minutes before wrapping the salmon. Once the papers have been soaked, place the salmon on top of the paper, skin down on top of paper, and wrap using butchers string (If you bought the “Fire & Flavor Cedar Papers Kit” it should come with it).
- Now that you have both pieces of your salmon wrapped, place on top of your prepared outdoor grill and allow to cook for 15 minutes or until done to your liking. If it looks like the bottom of the fish is burning, don’t worry its just the skin, which you wouldn’t eat anyway. I promise you won’t have burnt fish.