We are excited to present a delicious recipe for you, courtesy of Genoa’s own Sierra Chef. This version of Salmone Avvolto nel Cedro (Cedar-Wrapped Salmon) features Kvarøy Arctic Salmon.
Cynthia Bennett, owner of Sierra Chef, was happy to work with this special salmon that’s sourced from a third-generation family salmon farm in the Arctic Circle. For her recipe, the star of the show is a beautiful Kvarøy Arctic Salmon filet, which is cooked to perfection in a cedar wrap with lemon slices and fresh herbed butter. She found the sweetness, limited fat, and clean flavor of this fish enhanced every aspect of her recipe.
She pairs this heart-healthy fish with her creamy polenta, heirloom tomato bruschetta, and roasted asparagus. Learn more about where you can purchase Kvaroy Arctic Salmon here.
Salmone Avvolto nel Cedro — Cedar-Wrapped Salmon (Serves 4. Recipe courtesy of Sierra Chef, Genoa, Nev.)
4 Kvaroy Arctic Salmon filets, skin-on with pin bones removed
4 cedar wraps (at least 7 inches by 8 inches with butcher’s twine)
2 Meyer lemons, thinly sliced with seeds removed (12 slices needed)
24 thin asparagus spears, trimmed
Applewood-smoked sea salt, to taste
Extra virgin olive oil
4 slices fresh herb compound butter (recipe below)
Heirloom tomato bruschetta (recipe below)
Creamy polenta (recipe below)
Soak cedar wraps in water for 5 minutes.
Preheat oven or grill to 425 degrees F.
Place Kvaroy Arctic Salmon filet, skin side down on an angle in the center so the cedar wrap points are at the top and bottom, left and right of the salmon.
Layer the following, in order, on top of the Kvaroy Arctic Salmon filet: 4 asparagus spears, 3 Meyer lemon slices topped with fresh herb compound butter.
Drizzle with olive oil and sprinkle with applewood-smoked sea salt.
Pull the left and right cedar wrap points over the salmon to enclose all ingredients and secure with the butcher’s twine, and tie in a double knot.
Add the finished cedar wraps to the grill or oven, on a baking sheet, for 7 to 10 minutes or until the center of the salmon filet reaches 145 degrees F.
When done, remove from the oven or grill and set aside for 5 minutes to rest.
Individual plating: Place 1 large scoop of creamy polenta on the right side of the plate.
Open cedar wrap and place the asparagus and Meyer lemon slices on top of the creamy polenta.
Place the open cedar wrap on the left side of the plate with the left and right wrap tips tucked under the cedar wrap.
Place a generous scoop of the heirloom bruschetta on top of the perfectly cooked Kvaroy Salmon filet.
Use remaining grana padano on top of everything. Mangia!
Fresh Herb Compound Butter (Make at least 1 hour ahead)
½ cup unsalted butter, softened
1½ teaspoons freshly squeezed Meyer lemon juice
½ teaspoon applewood-smoked sea salt
1 clove garlic, minced
3 tablespoons fresh Italian parsley, coarsely chopped
1½ tablespoons each: fresh basil, oregano, rosemary, coarsely chopped
¼ teaspoon freshly ground black pepper
12 inches square piece of parchment paper
Combine the first seven ingredients in a bowl and mix thoroughly until combined.
Place on parchment paper and roll into a log. Wrap parchment paper around log and twist the ends to seal. Refrigerate at least 1 hour.
Once compound butter is chilled, slice into ½-inch slices and set aside.
4 cups water
1 teaspoon fine sea salt
1 cup polenta
½ cup unsalted butter
1 cup freshly grated grana padano, plus additional for garnish
Bring water and sea salt to a boil in a saucepan. Begin to pour polenta into boiling water while constantly stirring until there are no lumps. Don’t stop stirring!
Once the polenta begins to thicken, stir in the butter and cheese until combined
3 garlic cloves, minced
2 large heirloom tomatoes, small dice
10 fresh basil leaves, chiffonade
1 cup smoked water buffalo mozzarella
1 tablespoon extra virgin olive oil
Sea salt, to taste
Salt, to taste