Cedar-Wrapped Salmon with Tomato Goat Cheese Tapenade, Asparagus and Lemon-Herbed Linguine
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!!
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
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
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.