Chipotle Rubbed Salmon with Bell Peppers in Cedar Paper

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Yield: 4 servings

Ingredients

• 4 (5 – 6 oz) skinless salmon fillets
• 2 tsp packed light-brown sugar
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• 3/4 tsp chipotle chili powder
• 3/4 tsp ground cumin
• 3/4 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper
• 2 Tbsp olive oil, divided
• 2 bell peppers, sliced into 1/2-inch strips (or 2/3 of 3 various colors)
• 1 lime, sliced into wedges for serving
• Chopped fresh cilantro, for serving
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Directions

Soak cedar papers in water for 30 minutes. Preheat grill to 400 degrees over medium heat halfway through soaking papers.

Crumble brown sugar into a small mixing bowl. Add chipotle chili powder, cumin, paprika, chili powder, onion powder, garlic powder, 1/2 tsp salt and 1/4 tsp pepper and whisk to combine.

Remove cedar papers from water and spray tops with non-stick cooking spray. Brush 1 Tbsp of the olive oil along both sides of salmon fillets. Sprinkle one side of each fillet with spice rub (using about half of it for all 4), then rotate and transfer to cedar papers. Sprinkle remaining spice rub over tops of salmon.

Toss peppers with remaining olive oil and sprinkle with salt and pepper. Layer pepper strips over salmon (only enough that paper can wrap entirely to enclose, remaining peppers can be grilled halfway through cooking salmon, just lay strips along opposite direction of grates so they don’t fall in), wrap cedar paper around salmon and peppers then tie with string provided. Grill 5 – 7 minutes per side, spraying with a water bottle as necessary to moisten papers and prevent flare ups, until salmon is cooked through. Cut strings, serve warm with lemon wedges for spritzing and cilantro.

Source: Chipotle Rubbed Salmon with Bell Peppers in Cedar Paper – Cooking Classy

Image Credit: Chipotle Rubbed Salmon with Bell Peppers in Cedar Paper

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