Find Fire and Flavor cedar papers ($10 per 8-pack) at grocery stores or at . From chef Cade Nagy of Catering by Design, serves 6.
Ingredients
MARINADE
2 cups teriyaki sauce
1 tablespoon minced fresh ginger
2 cloves garlic, minced
6 3-ounce salmon fillets, skin removed
SAUCE
1/2 cup reconstituted dried mushrooms or fresh mushrooms
1/2 cup marinade
2 cups heavy cream
PRESENTATION
6 6-by-6-inch pieces cedar paper, soaked in water 1 hour
6 green onions, long chives or leeks (if using leeks, blanch and cut green parts into strips)
Directions
Combine marinade ingredients and reserve 1/2 cup. Pour over salmon and refrigerate no longer than 1 1/2 hours. (Flavor will be too strong if you leave it longer.)
In a medium saucepan over medium- high heat, sauté mushrooms in salmon marinade until sauce is reduced by half. Add cream, lower heat to medium-low and reduce until sauce is thick enough to coat the back of a spoon. Set aside. (This can be done 3-4 days ahead.)
Heat grill to high. Remove cedar paper from water and place on grill. Heat about 1 minute to mark, remove to serving platter. Cook salmon fillets 1 minute on each side. Set salmon inside cedar papers, roll and tie with green onions, chives or leeks. (This can be done a day ahead.)
If you prepared the dish ahead of time, gently heat sauce. Warm salmon in 350-degree oven about 7 minutes. Serve on a platter with sauce on the side. Guests cut open their packets and add their own sauce.
Wine ideas: The meatiness of salmon, plus the dark savor of teriyaki sauce, makes this an easy fish dish to pair with a red wine. Stick with lighter, less tannic wines – a basic Burgundy (labeled Bourgogne) would do the trick. Joseph Drouhin’s Laforet ($15) and Louis Jadot’s Bourgogne Pinot Noir ($20) both have the light, frisky texture and just enough earthy cherry flavor to highlight the steakiness of the fish without overwhelming the dish. Tara Q. Thomas
