ginger sesame salmon

Ingredients

• Servings: 4
• 4 thin onion slices, separated into rings
• 2 sheets (12x18-inches each) reynolds wrap® 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

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• preheat oven to 450 degrees f or grill to medium-high.
• center one-fourth of onion slices and carrots on each sheet of reynolds wrap® non-stick foil. top with salmon. sprinkle with ginger; drizzle with vinegar and oil. sprinkle with salt and pepper to taste.
• bring up foil sides. double fold top and ends to seal packet, leaving room for heat circulation inside. repeat to make four packets.
• bake 16 to 20 minutes on a cookie sheet in oven.
• or grill 14 to 16 minutes in covered grill.
• serve salmon and carrots on a bed of spinach. sprinkle with additional seasoned rice vinegar, if desired.