Cedar Wrapped Mediterranean Salmon

For our Labor Day cookout, I had originally thought I would make a cedar plank salmon. But instead, I opted for cedar paper instead. It's a nifty product from the company, Fire and Flavor. 

It's super easy. All you do is wrap your favorite seafood, meats, vegetables, and fruit in Fire & Flavor’s Cedar Papers. Place on hot grill grates or in a grill pan and watch your dish steam to perfection while a subtle smoky flavor is infused. Fire & Flavor’s Cedar Papers are made with 100% all natural western red cedar which provides the best flavor and complements a variety of foods. Five or six minutes is all it takes to cook a delicious meal

Ingredients:
3 tablespoons finely chopped sun dried tomatoes (rehydrated with hot water or packed in oil)
2 tablespoons chopped kalamata olives
1 teaspoon minced garlic clove
1 teaspoon olive oil
1/4 teaspoon fresh thyme
1/4 cup zucchini, cut into 1” thin strips
Salt and pepper to taste
2 - 6 ounce salmon fillets
2 Fire & Flavor Cedar Papers, soaked
Fresh basil for garnish (optional)

Directions:
1. FIRST Combine tomatoes, olives, garlic, oil, and thyme in a small bowl and season with salt and pepper. Spoon tomato mixture onto each salmon fillet and press with back of spoon so that mixture adheres to fish.

2. NEXT Place zucchini strips in the middle of each cedar paper. Lay salmon, tomato side down, on top of zucchini. Fold edges of paper in towards fish so that the edges overlap. Heat grill or grill pan to 400 degrees, place salmon wraps (seam side down) on grill or pan and cook for 5-6 minutes depending on thickness of fish. There is no need to flip fish while cooking and remember fish will cook quickly due to the steam inside the papers.

3. LAST Remove paper wrapped fish from grill or pan using tongs and serve straight to dinner plate with fresh basil as garnish.