Recipe by Reynolds Wrap® Non-Stick Aluminum Foil
"Salmon fillets wrapped in individual foil packets are grilled in an Asian-inspired blend of teriyaki sauce, honey, fresh ginger, and sesame oil for a gourmet summer meal."
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(12x12 inches each) Reynolds Wrap® Non-Stick Aluminum Foil
minced fresh ginger
crushed red pepper flakes
4 (6 ounce)
1 (8 ounce) package
1 (8 ounce) package
sliced white mushrooms
I used this only as a guide, but what a tasty guide it was! I foil wrapped baked the salmon filets with just the sauce while I stir-fried veggies (onion, match stick carrots, red peppers, broccoli, rehydrated shiitake mushrooms, sugar snaps and green beans) and cooked chow mein noodles. Then, I added the remainder of the sauce to the veggies, stirred in the noodles and served the salmon on top of the veggie chow mein. I made the sauce as is, but substituted about a teaspoon of dried ginger and white wine vinegar for the rice vinegar, as that was what I had. Yummy! I would make this again. ...my way.
YUMMY, the fish was flaky and moist and the veggies perfectly steamed. So simple to make and great tasting!!! The grill was out of gas so I baked two fillets on rack in oven for 15 but check first. Mine was done but hubby's was still pink in middle (oops) I used red wine vinegar and canola oil because that is what I had on hand. Also no mushrooms, but I am sure any veggies would work. Used more sauce while cooking and added 1 clove of garlic. Will make again and easy clean up a plus!
Cooked over the campfire and it was a hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Tiffany's Asian-Infused Salmon Packets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 411
** Calories from Fat: 114
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