GINGER SESAME ALASKA SALMON PACKETS

Prep Time: 10 minutes   Cook Time: 25 minutes   Servings: 4

4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
4 thin onion slices, separated in rings
2 medium carrots, cut in julienne strips or shredded
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 teaspoons grated fresh ginger
2 Tablespoons seasoned rice vinegar
1 teaspoon sesame oil
Salt and pepper
Fresh spinach leaves

PREHEAT oven to 450ºF OR grill to medium-high. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.

CENTER onion and carrots on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Top with salmon portion. 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 packets on a cookie sheet in oven, 21 to 25 minutes for frozen fillets OR 16 to 20 minutes for fresh/thawed fish OR GRILL frozen fish for 19 to 23 minutes or fresh/thawed fish for 14 to 18 minutes in covered grill. Cook just until fish is opaque throughout. Serve salmon and vegetables on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

REYNOLDS KITCHEN TIP: For best texture, cut carrots into julienne strips when cooking with fresh/thawed fish or into thicker strips with frozen fish.