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

Recipe information

Cooking:

Servings per container:

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Ingredients for - Ginger Sesame Salmon

1. Thin onion slices, separated into rings - 4

2. (12x18-inches each) Reynolds Wrap® Non-Stick Foil - 2 sheets

3. Carrots, cut into julienne strips or shredded - 2 medium

4. Salmon fillets, thawed - 4 (4 ounce)

5. Grated fresh ginger - 2 teaspoons

6. Seasoned rice vinegar - 2 tablespoons

7. Sesame oil - 1 teaspoon

8. Salt and pepper to taste - 1 teaspoon

9. Fresh spinach leaves - 1 teaspoon

How to cook deliciously - Ginger Sesame Salmon

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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

5. Stage

OR grill 14 to 16 minutes in covered grill.

6. Stage

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