Salmon filets, baby spinach, shitake mushrooms with a ginger, soy and sesame sauce wrapped in foil packets and grilled.
Course Main Course
Keyword Grilled Asian Salmon Foil Packets
Total Time 25minutes
8cupspacked baby spinach
2poundssalmon filet, skin removedcut into 4 equal filets
13.5 ouncecontainer shitake mushrooms
1bunchscallions, thinly sliceddivided
1/4cup soy sauceuse reduced sodium, if preferred
2tablespoonsseasoned rice vinegar
1teaspoon sesame oil
1 tablespoonfresh minced ginger
4cupsprepared short grain brown riceor other grain
1tablespoontoasted sesame seeds
1limecut into wedges
Preheat grill to high heat.
Whisk together soy sauce, rice vinegar, honey, sesame oil, sriracha, ginger and garlic powder until well combined.
Prepare 4 pieces of foil (about dinner plate size). Place 2 cups of baby spinach in the center of each piece of foil. Top spinach with salmon, shitake mushrooms and half of the scallions. Pour marinade equally overtop each salmon packet. Fold over the foil to seal each packet tightly (you don’t want heat to escape).
Reduce grill heat to medium high. Place packets on grill and heat for about 10 minutes, depending on thickness of salmon filets. Cook until fish flakes easily with a fork (check salmon by removing one packet from the grill and opening very carefully).
Remove packets from grill. Place salmon filets, veggies and sauce overtop brown rice. Top with remaining scallions and toasted sesame seeds.
Serve with lime wedges.
To reduce the heat, omit sriracha and cut ginger in half.