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

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.