With minimal effort and mess, this tender salmon fillet has the makings of a dinnertime staple. Citrus, garlic and ginger bring out the best in this low calorie entrée. —Lisa Finnegan, Forked River, New Jersey
- 4 salmon fillets (6 ounces each)
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon minced fresh cilantro
- 2 garlic cloves, minced
- 2 teaspoons grated lemon peel
- 2 teaspoons grated orange peel
- 1-1/2 teaspoons grated lime peel
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon pepper
- Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the ginger, cilantro, garlic and peels; spoon over salmon.
- In a small bowl, combine the vinegar, soy sauce and pepper; drizzle over salmon. Fold foil around fish and seal tightly.
- Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Garlic-Ginger Salmon Packets in Healthy Cooking August/September 2012, p54
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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