Foil Baked Salmon With Pear Salsa #Rsc Recipe

Name: Foil Baked Salmon With Pear Salsa #Rsc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) salmon fillets; 2 tangerines, sliced; 4 sheets Reynolds Wrap Foil, 12 X 12; 4 slices butter; For the marinade; 3 tablespoons low sodium soy sauce; 2 tablespoons lemon juice; 2 tablespoons honey; 1/2 teaspoon fish sauce (Nam Pla); 1/2 teaspoon grated fresh ginger; 1/2 teaspoon dark sesame oil; For the salsa; 2 pears, peeled and diced; 2 peaches, diced; 2 plums, diced; 1 red bell pepper, diced; 1 -2 jalapeno, finely diced; 1 bunch garlic chives, chopped; 1/2 teaspoon fresh ginger, grated; 1/2 teaspoon dark sesame oil; 1 ounce honey; 2 meyer lemons, juice of (or 1 lemon and 1 tangerine); salt and pepper

Servings: persons

4 (6 ounce) salmon fillets
2 tangerines, sliced
4 sheets Reynolds Wrap Foil, 12 X 12
4 slices butter
For the marinade
3 tablespoons low sodium soy sauce
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon fish sauce (Nam Pla)
1/2 teaspoon grated fresh ginger
1/2 teaspoon dark sesame oil
For the salsa
2 pears, peeled and diced
2 peaches, diced
2 plums, diced
1 red bell pepper, diced
1 -2 jalapeno, finely diced
1 bunch garlic chives, chopped
1/2 teaspoon fresh ginger, grated
1/2 teaspoon dark sesame oil
1 ounce honey
2 meyer lemons, juice of (or 1 lemon and 1 tangerine)
salt and pepper

1
Lay the salmon filets in a shallow glass or ceramic dish, whisk all the marinade ingredients together, pour over the fish and marinate for up to one hour in the fridge.
2
For the salsa:
3
Put the diced fruit in a salat bowl, sprinkle with lemon juice to prevent oxidation. Add the diced pepper, jalapenos and the chopped chives, mix well.
4
Heat the honey for 20 seconds in the microwave, whisk in the rest of the ingredients and pour over the salsa. Season with salt and pepper to taste and refrigerate until needed.
5
Lay out 4 sheets of Heavy Duty Reynolds Wrap, put a piece of fish on one side of each sheet, top each filet with 2 tangerine slices and a pat of butter. Spoon some of the marinade over, fold the second side over and crimp tightly.
6
Put the foil packages on a baking sheet and bake at 375F for @ 12 minutes. Open carefully and let the steam escape.
7
Prepare four plates with your side dish, lift the salmon filets out of the foil pouch onto the plate, spoon some of the accumulated sauce over and top with a generous amount of salsa.
8
Enjoy!

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 (6 ounce) salmon fillets, 2 tangerines, sliced, 4 sheets Reynolds Wrap Foil, 12 X 12, 4 slices butter, and more.

Yes, Foil Baked Salmon With Pear Salsa #Rsc falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Foil Baked Salmon With Pear Salsa #Rsc

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