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
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!
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.
* 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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