| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Thin onion slices; separated into rings |
| 2 |
md |
Carrots; cut into julienne strips |
| 4 |
|
Salmon fillets; (4 to 6 oz. each) |
| 2 |
ts |
Fresh ginger; grated |
| 2 |
tb |
Seasoned rice vinegar |
| 1 |
ts |
Sesame oil |
|
|
Salt and pepper to taste |
|
|
Fresh spinach leaves |
INSTRUCTIONS
1.PREHEAT oven to 450°F or preheat grill to high. Measure 4 sheets (12 x
18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil; set
aside.
2.CENTER onion and carrot on foil sheets. Top with salmon. Sprinkle with
ginger; drizzle with vinegar and oil. Season with salt and pepper.
3.WRAP and seal foil to form four packets.
4.BAKE 16 to 20 minutes on a cookie sheet in oven or GRILL 14 to 18 minutes
on high in covered grill.
5.SERVE salmon and vegetables on a bed of spinach. Sprinkle with additional
seasoned rice vinegar, if desired.
Posted to MC-Recipe Digest V1 #1028 by Suzy Wert <SuzyWert@aol.com> on Jan
21, 1998
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