Recipe 

Ingredients:

• 4 Cedar Grilling Wraps
• 8 oz. Sockeye Salmon (sliced into 4 x 2 oz. pieces)
• 1 Bunch Asparagus
• 1 Jar Salted Lemon and Nori Preserve 
• 1 Fresh lemon
• Olive Oil
• Salt & Pepper

Instructions:

1. Soak the Cedar Wraps in water for 15 minutes.
2. Preheat BBQ (or Oven) to 350°F.
3. Slice Sockeye Salmon into 4 portions.
4. Wash and trim asparagus.
5. Add a smear of Lemon Preserve to each wrap
6. Add salmon, asparagus, olive oil, salt, and pepper. 
7. Wrap salmon, herbs and asparagus in Cedar Wraps, and tie with natural twine. 
8. Add wrapped food to the grill and close the grill lid, cooking 4-5 minutes (or until it reaches an internal temperature of 145°F). (hint: Keep a spray bottle handy in case of flare-ups).
9. When done, remove from grill and serve immediately with a drizzle of fresh lemon.

Chef's Tip: If the asparagus is thick stemmed it can be pre-grilled directly on the grill for those beautiful grill marks or blanched for 30 seconds.