Cedar-Wrapped Salmon with Tomato Goat Cheese Tapenade

Kinda went on a whim and decided to try something… I wasn’t sure how it was going to come out… I surprised myself… It was good!  The Cedar Wraps, I bought at the Super Store, but you can get them anywhere. They’re good for grilling and baking.  I can’t wait to use them on the BBQ!!

INGREDIENTS
4 PC Gourmet Cedar Wraps plus 4 raffia strings or green onions

4 Salmon fillets
1 cup your favorite Bruschetta mix, I used PC Tomato Basil Bruschetta Topping
Goat Cheese
Asparagus, ends trimmed
Salt & Pepper, to taste
½ cup of pasta stock
½ cup & 2 tbsp Olive Oil, divided
¼ cup Italian Parsley, chopped
¼ cup Fresh Basil, chopped
Juice of 2 lemons
½ cup Parmesan, grated

DIRECTION
First things first, make sure that you soak your cedar wraps in water, wine, stock, or juice for a good 20 minutes before using them.  This will prevent them from burning.

Pre-heat your oven at 350F.
Mix your favorite bruschetta mix with the goat cheese – Set aside.  Take one of your cedar wraps and place one piece of salmon in the middle.  Season salmon with salt & pepper.

Spread the bruschetta mixture on top of the salmon.  Drizzle asparagus with olive oil and a bit of salt & pepper.  Place 4-5 stocks of asparagus on the salmon.

Finish off by wrapping the cedar wraps around the fish and secure with either the string provided or a green onion (my green onions weren’t long enough 

Place on a baking sheet and bake for 20-25 minutes, or until desired doneness.

Meanwhile, cook your pasta according to packaging.  Reserve ½ cup of the water.  Mix together ½ cup of olive oil, herbs and lemon juice.  Drain pasta, return noodles to pot and mix lemon-herb mixture.  If too dry, add pasta stock.  Stir in Parmesan cheese and serve.