Recipe: Ginger Sesame Salmon and Ginger Sesame Salmon for Two

Ginger Sesame Salmon
Compliments of The Reynolds Kitchens
Number of Servings: 4

4 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
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

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

Center onion and carrots on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper.

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

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

Grill 14 to 18 minutes in covered grill. Serve salmon and vegetables on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Ginger Sesame Salmon for Two
Number of Servings: 2

2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
1 cup matchstick or shredded carrots
2 salmon fillets (4 to 6 oz. each), thawed
1 tablespoon grated fresh ginger
1 tablespoon seasoned rice vinegar
1 teaspoon sesame oil
Fresh spinach leaves

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

Center carrots on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with salmon. Rub salmon with ginger; drizzle with vinegar and oil.

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

Bake 18 to 20 minutes on a cookie sheet in oven OR GRILL 14 to 16 minutes in covered grill. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.