4 Alaska salmon steaks or fillets (4-6 oz each)
4 thin onion slices, separated into rings
2 medium carrots, cut into julienne strips or shredded
2 tsp grated fresh ginger
2 tbsp seasoned rice vinegar
1 tsp sesame oil
Salt & pepper to taste
4 sheets (12 * 18-inches each) aluminum foil
Fresh spinach leaves for garnishing

Ginger Sesame Alaska Salmon

1. Preheat oven to 450 degrees F or preheat the grill to medium-high.
2. Place one-fourth of onion and carrot on each sheet of aluminum foil. Top with one Alaska salmon steak/fillet.
3. Sprinkle with ginger, drizzle with vinegar and oil. Season with salt and pepper.
4. Bring up sides of foil and double fold. Double fold ends to form four packets, leaving room for heat circulation inside packets.
5. Bake for 16-20 minutes on a cookie sheet in oven or grill for 14-18 minutes in a covered grill.
6. Serve salmon and vegetables on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.
   Makes 4 servings.