Ginger Sesame Salmon Packets
- Prep Time: 10 minutes
- Cook Time: 16 - 20 minutes
- Servings: 4
- Course: Main Dish
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Reynolds Kitchens® Tips
Reynolds Wrap® Tip
Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.
Ingredients
- 4 thin onion slices, separated in rings
- 2 medium carrots, cut in julienne strips or shredded
- 4 salmon fillets (4 to 6 oz. each), thawed
- 2 teaspoons grated fresh ginger
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper
- Fresh spinach leaves
- Reynolds Wrap® Non-Stick Aluminum Foil, 4 sheets
Directions
Step 1
PREHEAT oven to 450°F or grill to medium-high.
Step 2
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.
Step 3
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Step 4
BAKE 16 to 20 minutes on a cookie sheet in oven or GRILL 14 to 18 minutes in a covered grill.
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