Cedar Wrapped Alpine Salmon Barbecued with Asparagus and Blood Orange Butter.
Blood orange butter sauce is a take on the French classic, Sauce Maltaise - essentially a hollandaise sauce with blood orange juice. If blood oranges are not in season tangerines or mandarins make a great substitute, offering a sauce with a bit of tang.
Sauce and asparagus for 4 x 150 gram portions of cedar wrapped salmon
12 asparagus spears, blanched and split length wise.
1 cup of fresh blood orange juice (approx. 5 – 6 oranges.)
1 pinch of blood orange zest.
½ red onion finely diced.
1 level teaspoon of fresh coarsely ground white pepper.
1 teaspoon white wine vinegar.
150 grams of unsalted butter.
- Sweat the onion in approximately 30 grams of the butter until soft.
- Add the white pepper, orange juice and vinegar.
- Reduce by half the volume.
- Remove from the stove and whisk in the butter 30 – 40 grams at a time.
- Salt to taste.
- Soak & season – soak cedar wraps in water for 30 minutes. Oil one side of the cedar paper and season salmon with salt and pepper.
- Flavour & roll – place the salmon on top of the cedar wrap and add asparagus and a tablespoon of the blood orange sauce to the top of the salmon before enclosing and tying off. Roll up and tie with twine.
- Cook & Enjoy –Preheat the BBQ to hot (400C) with the lid down. Turn BBQ down to low and place the cedar wrap on the grill with the lid down. Turn after 5 minutes and remove after 7-10 minutes total. Keep a spray bottle of water in case the wood catches light!
Serve with a soft egg potato salad and greens.
Cedar wraps are available at: Farro, Guytons, Deli ca sea, Raeward Fresh (Harewood and Tower Junction) Moore Wilson The Burrow and online. To buy online: click here