Salmon,grated ginger with sesame oil

 Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on fresh spinach leaves.

Ingredients

• 2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
• 130 g matchstick or shredded carrots
• 2 (4 ounce) salmon fillets, thawed
• 6 g grated fresh ginger
• 15 ml seasoned rice vinegar
• 5 ml sesame oil
• Fresh spinach leaves

Directions

1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center carrots on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Top with salmon. Rub salmon with ginger; drizzle with vinegar and oil.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
4. Bake 18 to 20 minutes on a cookie sheet in oven.
5. OR grill 14 to 16 minutes in covered grill.
6. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Nutritional Information 

Amount Per Serving  Calories: 232 | Total Fat: 9.5g | Cholesterol: 50mg

Posted in: Sea Food