Description
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.
Ingredients
- 4 sheets (12×12 inches each) Reynolds Wrap® Non-Stick Aluminum Foil
- ½ cup teriyaki sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons minced fresh ginger
- 2 teaspoons sesame oil
- ½ teaspoon crushed red pepper flakes (Optional)
- 4 (6 ounce) salmon fillets
- 1 (8 ounce) package snow peas
- 1 (8 ounce) package sliced white mushrooms
- 1 cup matchstick-cut carrots
Instructions
- Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce
- honey
- rice vinegar
- minced ginger
- sesame oil and red pepper flakes in a small bowl; set aside.
- Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon teriyaki mixture over fillet.
- Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet
- leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon.
- Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
- Slide packets onto grill.
- Grill 8 to 10 minutes in covered grill – OR – BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling
- use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife
- allowing steam to escape. Serve with hot cooked rice
- drizzled with remaining teriyaki sauce if desired.
Servings: 4