Cedar Grilled Wasabi Crusted Salmon With Creamy Mango Sauce

Serves 4
  • 4 ct. pkg. large cedar grilling papers (from the Meat Department)
  • 4 (12") pieces butcher's twine
  • 2 tbsp. wasabi powder
  • 2 tbsp. water
  • 1 ½ lb. salmon fillet, cut into 4 equal pieces
  • 1 tsp. kosher salt
  • - Creamy Mango Sauce (recipe below)

Soak grilling paper and twine in water according to pkg. directions. In a small bowl, combine wasabi powder and water; set aside. Arrange salmon on the center of each of 4 grilling papers; season with salt. Spread wasabi over top of each piece of salmon. Fold paper in towards salmon so edges overlap; tie with twine. Preheat grill to high heat. Using direct heat cooking method, arrange salmon bundles on grill rack; grill for 10 min. per inch of thickness, measured at the thickest part. Transfer salmon from grilling paper onto each of 4 dinner plates; top with Creamy Mango Sauce. Serve immediately.

CREAMY MANGO SAUCE: In a small bowl, combine 1/2 cup sour cream, 1/2 cup mayonnaise, 1/2 cup mango chutney, 1/4 cup chopped fresh cilantro and 1/2 tsp. Kowalski's Coarse Ground Black Pepper; refrigerate, covered, until ready to use.