6 scallions, chopped
2 tablespoons slivered ginger
2 tablespoons lower-sodium soy sauce
2 teaspoons honey
1 teaspoon rice vinegar
4 sheets aluminum foil, each approximately 20-by-12 inches
4 (6-ounce) pieces salmon fillet
Fire up the BBQ or
pre heat oven to 450 degrees.
Combine the scallions, ginger, soy sauce, honey and vinegar in a smallbowl.
Working 1 at a time, place a piece of foil on your work surface, fold inhalf (so the short ends meet), unfold and coat half with cooking spray.
Place a piece of the salmon in the center of the coated half. Spoon
about ¼ of the ginger mixture over the fish, fold the foil over, and
crimp the edges to seal the package closed. Repeat with remaining fish
and place 4 packets on a large baking
sheet.
Bake 10 to 12 minutes, depending on the thickness of the fillets (1-inch
fillets should take about 10 minutes).
Transfer each packet to a dinner plate and cut a small hole in the top
to allow steam to escape. Serve immediately, cutting each foil packet
completely open (beware of escaping steam).
Makes 4 servings.
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