Ginger Sesame Salmon

Name: Ginger Sesame Salmon
Ingredients: 4 thin onion slices, separated into rings; 2 sheets (12x18-inches each) Reynolds Wrap(R) Non-Stick Foil; 2 medium carrots, cut into julienne strips or shredded; 4 (4 ounce) salmon fillets, thawed; 2 teaspoons grated fresh ginger; 2 tablespoons seasoned rice vinegar; 1 teaspoon sesame oil; Salt and pepper to taste; Fresh spinach leaves

9 ingredients

6 steps

Ingredients

4 thin onion slices, separated into rings
2 sheets (12x18-inches each) Reynolds Wrap(R) Non-Stick Foil
2 medium carrots, cut into julienne strips or shredded
4 (4 ounce) salmon fillets, thawed
2 teaspoons grated fresh ginger
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
Salt and pepper to taste
Fresh spinach leaves

Directions

1

Preheat oven to 450 degrees F or grill to medium-high.
2

Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap(R) Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.
3

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4

Bake 16 to 20 minutes on a cookie sheet in oven.
5

OR grill 14 to 16 minutes in covered grill.
6

Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.