Cedar Grilled Wasabi Crusted Salmon With Creamy Mango Sauce
1 (4 count) pkg. large cedar grilling papers (Meat Department)
4 (12") pieces butcher's twine
2 tbsp. wasabi powder
2 tbsp. water
1 1/2 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 small bowl, combine wasabi powder and water; set aside. Arrange salmon on 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.
To Grill: Preheat grill to high heat. Using direct heat cooking method, arrange salmon bundles on grill rack; grill 10 min. per inch of thickness, measured at the thickest part. Transfer salmon from grilling paper onto each of 4 dinner plates; top with sauce. Serve immediately
Creamy Mango Sauce: In 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.