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Tiffany's Asian-Infused Salmon Packets
Tiffany's Asian-Infused Salmon Packets
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Grilled teriyaki salmon fillets, wrapped in foil with honey, ginger, and sesame oil for a gourmet Asian-inspired meal.
Ingredients:
  • 4 sheets (12x12 inches each) Reynolds Wrap® Non-Stick Aluminum Foil
  • 0.5 cup teriyaki sauce
  • 0.25 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons sesame oil
  • 0.5 teaspoon crushed red pepper flakes
  • 4 (6 ounce) salmon fillets
  • 1 (8 ounce) package snow peas
  • 1 (8 ounce) package sliced white mushrooms
  • 1 cup matchstick-cut carrots
Instructions:
  • Prepare the grill to a sizzling medium-high heat or preheat the oven to 450 degrees F. Combine teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil, and red pepper flakes in a small bowl; reserve for later.
  • Lay down a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with the non-stick (dull) side facing up. Put a salmon fillet and 1/4 of the vegetables in the middle of the foil. Drizzle 1 tablespoon of teriyaki mixture over the fillet.
  • Bring up the sides of the foil and fold down two times. Double fold both ends of the foil to seal the packet, allowing heat to circulate inside. Repeat to create four packets. Save the extra teriyaki mixture to serve with the salmon.
  • Transfer the packets onto a baking sheet with 1-inch sides for grilling or baking in the oven.
  • Place the packets on the grill.
  • Grill covered for 8 to 10 minutes OR bake for 15 to 20 minutes until salmon reaches your preferred doneness. If grilling, use tongs or oven mitts to transfer hot packets back onto a pan. Carefully open packets with a sharp knife along the top folds to release steam. Serve with hot cooked rice and drizzle with remaining teriyaki sauce as desired.

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