Ginger Sesame Salmon

Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on fresh spinach leaves.

• Cooking Time: 20 mins
• Total Time: 20 mins
• Calories: 202 Calories

Ingredients

• salt and pepper to taste
• 1 teaspoon sesame oil
• 2 teaspoons grated fresh ginger
• 2 tablespoons seasoned rice vinegar
• 4 thin onion slices, separated into rings
• 2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
• 2 medium carrots, cut into julienne strips or shredded
• 4 (4 ounce) salmon fillets, thawed
• Fresh spinach leaves

Recipe Instructions

Step 1

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

Step 2

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

Step 3

OR grill 14 to 16 minutes in covered grill.

Step 4

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 5

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

Step 6

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