need assistance: fresh salmon and cedar wraps

[deepsouth]

a few weeks ago i bought a couple packages of cedar wraps and yesterday i picked up a nice fresh skinless salmon fillet.....

my thoughts are, a nice strip of salmon with a few asparagus on top, drizzled with a little olive oil and some salt and pepper and maybe a little dizzy pig shakin' the tree. i'll be cooking them on a big green egg. i can cook them direct or indirect, not sure which way to go. if i go direct, i can go raised grid so the wraps won't be close to the flame.

should i soak the cedar wraps in foil first??

i'm open to other ideas or improvements on the one i already have.

thanks in advance!

[deepsouth]

i ended up going with a "brine" of white wine and olive oil along with salt and dizzy pig tsunami spin and dp shakin' the tree. i cooked them at 400 degrees, direct.

[GretchenS]

Great pix!

[deepsouth]

thanks tons!

[ipsedixit]

I know you said you were going to use your BGE, but might I suggest wrapping your salmon in the cedar and steaming it? It's a much better method of imparting the woody herbaceous flavor profile of the cedar in my opinion.

[chefj]

Yes you should soak your wraps before using them and use indirect heat.
Asparagus? Kind of a spring time thing. Think of what is in season and go from there. You will always end up with a better result than stuff that is being shipped up from far away.

[deepsouth]

gosh, i wish i could find things that are actually "in season". winn dixie is our only local grocery store and they stock the same abysmal stuff year round. 90% of the stuff at the "farmer's market" is still in the boxes, purchased from large retailer such as wal mart.

thanks for the help though. i'll soak them before for sure.