Ginger sesame salmon

Yield: 4 Servings

Measure Ingredient
4 \N Thin onion slices; separated into rings
2 mediums Carrots; cut into julienne strips
4 \N Salmon fillets; (4 to 6 oz. each)
2 teaspoons Fresh ginger; grated
2 tablespoons Seasoned rice vinegar
1 teaspoon Sesame oil
\N \N Salt and pepper to taste
\N \N Fresh spinach leaves

1.PREHEAT oven to 450°F or preheat grill to high. Measure 4 sheets (12 x 18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil; set aside.

2.CENTER onion and carrot on foil sheets. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Season with salt and pepper.

3.WRAP and seal foil to form four packets.

4.BAKE 16 to 20 minutes on a cookie sheet in oven or GRILL 14 to 18 minutes on high in covered grill.

5.SERVE salmon and vegetables on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Posted to MC-Recipe Digest V1 #1028 by Suzy Wert <SuzyWert@...> on Jan 21, 1998

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