Ginger Sesame Salmon Packets

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
• lauvacs 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.