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READY IN 20 mins

Ginger Sesame Salmon

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Read Reviews (6)

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

Ingredients Edit and Save

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Original recipe makes 2 servings Change Servings

2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
1 cup matchstick or shredded carrots
2 (4 ounce) salmon fillets, thawed
1 tablespoon grated fresh ginger

1 tablespoon seasoned rice vinegar
1 teaspoon sesame oil
Fresh spinach leaves

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Directions

Preheat oven to 450 degrees F or grill to medium-high.
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.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 18 to 20 minutes on a cookie sheet in oven.
OR grill 14 to 16 minutes in covered grill.
Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

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COOK 20 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 11, 2012

I changed the proportions of this recipe, and had to cook it for half an hour, but it was amazing, especially for such a simple recipe. Very moist, with a subtle flavor.

—esquared

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Most Helpful Critical Review

Nov 07, 2012

I found this to be alright... average. It was easy, but didn't have a lot of flavor. I enjoyed the ginger, but the sesame and rice vinegar didn't add much. I didn't like cooking the salmon on top of the carrots because the carrot got the salmon goo on them. I love salmon and have tried a lot of recipes. This one was just okay for me.

—Patty Jo

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8 Ratings

Sep 08, 2012

This is an excellent recipe -- quick, easy, yet worthy of company. I didn't have salmon so I substituted large white fish (swai) fillets. As a result, I did have to increase the cooking time. Despite that, the fillets came out very moist and were very flavorful. I also didn't make individual packets, but wrapped and sealed all of the carrots and fish I was preparing in one foil-lined pan. The meal is colorful and healthy. It is a very versatile and "forgiving" recipe that I will definitely make again. Thank you for sharing.

—Krysie

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Dec 28, 2012

Excellent. Added some red pepper flakes before baking. Very moist and flavorful.

—chayalang

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Nov 07, 2012

I didn't have rice vinegar so used lemon juice in it's place. It didn't have a wonderful flavor - just the same old salmon and lemon with a bit of garlic on a bed of carrots and spinach. So, next time I'll go buy rice vinegar to see if that makes the dish. Otherwise, I love cooking in foil - easy cleanup!!

—Medha311

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Sep 12, 2012

Loved it! I'm not a huge salmon fan but ths tasted great! Added a few chili flakes for some heat but that was the only adjustment I made. It was wonderful!

—dramaqueenjs

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Nutrition

Calories
232 kcal
12%

Carbohydrates
9.7 g
3%

Cholesterol
50 mg
17%

Fat
9.5 g
15%

Fiber
3.7 g
15%

Protein
27.3 g
55%

Sodium
159 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ginger Sesame Salmon

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 232
** Calories from Fat: 86

% Daily Value *
** Total Fat 9.5g 15 %
** Saturated Fat 1.8g 9 %
** Cholesterol 50mg 17 %
** Sodium 159mg 6 %
** Potassium 1093mg 31 %
** Total Carbohydrates 9.7g 3 %
** Dietary Fiber 3.7g 15 %
** Protein 27.3g 55 %
** Sugars 3.4g
** Vitamin A 375 %
** Vitamin C 48 %
** Calcium 18 %
** Iron 31 %
** Thiamin 23 %
** Niacin 102 %
** Vitamin B6 47 %
** Magnesium 38 %
** Folate 103 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.