Fall Recipe #27 - 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

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.