need assistance: fresh salmon and cedar wraps
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!
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.