Ginger sesame salmon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Thin onion slices; separated into rings | |
| 2 | mediums | Carrots; cut into julienne strips |
| 4 | Salmon fillets; (4 to 6 oz. each) | |
| 2 | teaspoons | Fresh ginger; grated |
| 2 | tablespoons | Seasoned rice vinegar |
| 1 | teaspoon | Sesame oil |
| Salt and pepper to taste | ||
| Fresh spinach leaves | ||
Directions
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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